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Stuffed Bell Peppers with Eggs and Rice
50 minServes 4Nutri-Score B€€
B
50 min
50 minStuffed Bell Peppers with Eggs and Rice
what you need
Ingredients
bell peppers (halved, seeds and core removed)Produce4 pieces
rice (cooked)Grains200 g
eggsDairy4 pieces
olive oilPantry30 ml
tomatoes (diced)Produce2 pieces
onion (finely chopped)Produce1 piece
garlic (minced)Produce2 pieces
grated cheese (grated)Dairy60 g
saltSpices5 g
black pepper (ground)Spices2 g
per serving
Nutrition
321kcal
- Carbs
- 44 g
- Proteins
- 11 g
- Fat
- 11 g
what you’ll use
Tools
Oven
Baking dish
Frying pan
Mixing bowl
step by step
Method
- Step 1
Prepare the peppers
- Cut the bell peppers in half and remove the seeds and core.
- Place them in a baking dish, drizzle with a little olive oil and season with salt.
- Step 2
Make the filling
- Sauté the onion and garlic in olive oil until soft.
- Add the diced tomatoes and cook for a few minutes.
- Stir in the cooked rice, season with salt and pepper and mix well.
- Step 3
Fill the peppers
- Spoon the rice filling into the pepper halves.
- Make a small well in each and crack an egg into it.
- Sprinkle with grated cheese.
- Step 4
Bake
- Bake at 180 °C until the peppers are tender and the eggs are set.
most cooked first
