Tomato and Rice Stuffed Peppers

Instructions

1. Step 1

   Heat the oven to 190°C. Arrange the prepared peppers upright in a baking dish and season their interiors with ⅜ tsp (2 gr) salt.

   Ingredients used: 4.0 piece Bell Pepper, 2.0 gr Salt

   Cookware: baking dish, Chef Knife, cutting board

2. Step 2

   Heat the olive oil in a saucepan over medium heat. Add the onion and cook until softened, then add the garlic and stir until fragrant.

   Timer: 5 min (fixed)

   Ingredients used: 8.0 gr Garlic, 30.0 ml Olive Oil, 1.0 piece Onion

   Cookware: saucepan, wooden spoon

3. Step 3

   Stir in the rice, oregano, black pepper, and remaining ⅝ tsp (4 gr) salt. Cook, stirring, for 1 minute.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 1.0 gr Ground Black Pepper, 4.0 gr Salt, 180.0 gr White Rice

   Cookware: saucepan, wooden spoon

4. Step 4

   Add the tomatoes and vegetable stock and bring to a gentle simmer. Cover and cook over low heat until the rice has absorbed some liquid but remains firm.

   Timer: 12 min (fixed)

   Ingredients used: 400.0 gr Canned Tomato, 240.0 ml Vegetable Stock

   Cookware: saucepan, Saucepan Lid, wooden spoon

5. Step 5

   Remove the saucepan from the heat and fold the parsley into the rice mixture.

   Ingredients used: 15.0 gr Parsley

   Cookware: saucepan, wooden spoon

6. Step 6

   Divide the filling among the peppers without packing it tightly. Cover the baking dish securely with aluminum foil and bake at 190°C.

   Timer: 35 min (fixed)

   Cookware: aluminum foil, baking dish

7. Step 7

   Remove the foil and continue baking until the peppers are tender and the rice is fully cooked.

   Timer: 10 min (fixed)

   Cookware: aluminum foil, baking dish

8. Step 8

   Let the stuffed peppers rest before serving.

   Timer: 5 min (fixed)

   Cookware: baking dish