Italian Stuffed Peppers with Rice, Veggies, and Mozzarella
You can’t imagine how good these Italian stuffed peppers taste when filled with a delicious combination of rice, mozzarella, and colorful vegetables.
Ingredients · Servings 2
- 4 large peppers
- 100 g rice
- 300 ml water
- Salt (to taste)
- Pepper (to taste)
- 2-3 cloves of garlic (or green garlic)
- 10 cherry tomatoes
- 1 small onion
- 2 green onions
- 200 g diced mozzarella
- 2 tablespoons tomato sauce
Method · 50 min
- Start by boiling the rice. Season to taste.
- Mix the rice with the finely chopped tomatoes, garlic, onion and green onions. Add the tomato juice and mix.
- Cut the peppers in half and remove the seeds and membranes.
- Fill them with the rice composition and top with diced mozzarella and some diced green onions or other finely chopped greens.
- Place in the baking pan and bake in a preheated oven at 200 ºC/390 ° F for 20 minutes or until the cheese has melted and has a golden crust.
- Enjoy with a generous spoonful of Greek yogurt (or sour cream) and fresh cherry tomatoes.
They are quick to bake in the oven and you can use any vegetables you have in the fridge, any type of cheese (here are some good mozzarella substitutes), and a few tablespoons of cooked rice. The result is simply wonderful!
Let me show you how I prepared these goodies.
