| 1. |
Mix all of the ingredients except for the bell peppers and one tomato for covering the peppers. |
| 2. |
Wash peppers and take out the top part and the seeds. |
| 3. |
Stuff the peppers with the rice mix with a spoon or your hand. |
| 4. |
Cut small pieces from remaining tomato to cover the top part of the peppers. |
| 5. |
Press the tomato slice down a bit so that it won’t come out. (This keeps everything moist). |
| 6. |
Place the stuffed peppers in an oven dish as tall as the peppers. Pour 2 cups of boiling water on top (you can add a tiny bit of bouillon cube to the water). |
| 7. |
Let the peppers boil for 5 minutes on the stovetop. Then, bake it in a preheated oven at 400° F (200° C) for 35-40 minutes until rice is cooked and tops are browned. Check regularly if you don’t want to burn the tops. |
| 8. |
Note: the stuffing mixture would usually include olive oil and pine nuts, so instead I sometimes cook the rice with a little vegetable or chicken broth cube and a tablespoon of tomato paste in the water; or add some diced mushrooms, eggplant or other vegetable to the mix to add even more texture or flavor.
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