Why do children hate green peppers

Stuffed peppers with vegetables and rice

Colorful and full of vitamins

Vitamin-rich food that is also ideal as an accompaniment to meat.

Photo: Wirths

Ingredients for four people:
  • 2 yellow peppers
  • 2 green peppers
  • 2 red peppers
  • 2 tomatoes
  • 2 large onions
  • 4 tbsp rapeseed oil
  • 1 teaspoon of sugar
  • Paprika powder
  • 1/2 teaspoon iodized salt
  • 4 tbsp tomato paste
  • 250 g rice
  • 1 l vegetable stock
  • 75 g of finely chopped soup greens

Preparation:

Wash the peppers well, cut off the top quarter of each pod. Free the pods from the core and the white inner walls. Dice the cut pepper lids. Cut the tomatoes into small pieces. Peel the onions, dice finely and sauté in four tablespoons of oil, add tomatoes, sauté briefly and season with sugar, plenty of paprika, iodized salt and tomato paste. Pour 3/4 liter of vegetable stock on the rice, bring to the boil and let it steep for 15 minutes over a moderate heat so that it is still grainy. Fold the diced pepper and the tomato pieces into the rice. Fill the peppers with the rice mixture and place in a large baking dish, pour in the remaining vegetable broth and add the soup greens to the broth. Baked the peppers in a preheated oven at 220 ° C for about 20 minutes. wirths