Menu

Stuffed Bell Peppers with Rice and Feta Cheese

Serves 2
Prep Time 15 mins
Cooking 35 mins
Level low

Ingredients

  • 4 (mixed colors) Bell Peppers
  • 1, chopped Onion
  • 400g Mayor Polpa (tomato pulp)
  • 200g Mayor Sugu (tomato sauce)
  • 1, large Zucchini
  • 150g, uncooked Rice
  • 2 tsp Oregano
  • 6 tbsp, crumbled Feta Cheese
  • 1 tsp Sugar
  • 50ml Water
  • Salt & Pepper
Cut the top of the bell pepper off, about 1/3 down from stem, set aside. Remove the pepper seeds and cook in boiling water for about 5 minutes. Rinse in cold water and let drain on paper towels. In a large pan cook the onion on low heat. Add the zucchini, the tomato pulp, half of the tomato sauce, oregano and some crushed salt and pepper. Bring to boil, cover and simmer for about 10 minutes. Cook the remaining tomato sauce with some oregano, the sugar and add the water. Bring to boil and simmer until thick. In a separate pot, boil the rice. Remove from heat just before it gets very tender and transfer to the sauce pot. Mix well. Cook for further 5 minutes. Remove from heat, sprinkle with the cheese and cover until it softens. Spoon the mixture into the peppers and serve warm with the thick tomato sauce in a serving dish.

Recipe Tags

Leave a Reply

Your email address will not be published. Required fields are marked *