Stuffed Peppers (Vegetarian)
These vegetarian stuffed peppers fill green bell peppers with a cheesy tomato rice. The filling starts with onion fried until properly brown, which gives it a sweet, savory base that plain boiled rice lacks. Parsley and paprika keep it fresh and warm, while shredded cheese binds everything together as it cooks. Garlic and black olives are optional, so you can keep it mild or make it sharper. It is an easy, filling main.
Instructions
Cook the rice and set it aside. Cut the onion into small cubes.
Fry the onion in olive oil until it turns brown. Dissolve the stock cube in the water.
Add the stock, puréed tomatoes, parsley, shredded cheese and cooked rice to the onion, along with the garlic and black olives if you are using them. Season with salt, pepper and paprika to taste.
Cut the tops off the peppers and remove the seeds. Spoon the rice filling into each pepper.
Cook the filled peppers for 30 minutes, then let them rest for a few minutes before serving.
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