Spanish cuisine · Vegetable Dishes

Peppers Stuffed with Vegetables

Red bell peppers filled with rice, zucchini and tomato, braised soft in the oven and topped with melted cheese.

Ingredients · for 4 servings

• 4 red bell peppers
• 150 g round-grain rice
• 1 zucchini
• 3 tomatoes
• 1 onion
• 3 cloves garlic
• 1 tsp sweet paprika
• 100 g grated cheese
• 400 ml vegetable stock
• 5 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• salt, pepper

Instructions

1. Cut a cap off each pepper, remove the seeds and white membranes and salt the insides lightly; finely chop the onion and garlic, dice the zucchini into 5 mm cubes and peel, deseed and dice the tomatoes.
2. Heat 3 tbsp olive oil in a pan and sauté the onion and garlic over medium heat for 4–5 min until translucent, then add the zucchini cubes and cook for another 4 min.
3. Stir in the paprika and toast for 30 sec to release its aroma, then mix in the tomatoes and rice and deglaze with half the vegetable stock.
4. Simmer uncovered for 8–10 min until the liquid is absorbed and the rice is still clearly al dente; season generously with salt, pepper and the chopped parsley.
5. Fill the peppers with the mixture, stand them in a baking dish, pour in the remaining stock, drizzle with the rest of the olive oil, and bake in a preheated oven at 190°C for 35 min.
6. Sprinkle with the grated cheese, bake for another 8 min until bubbling golden, and let the peppers rest for 5 min before serving with the juices from the dish.