Stuffed peppers

Name: Stuffed peppers
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 200 g Basmati Rice; 7-10 Tbsp Salt; 8 Peppers (different colours); 100 g green and black olives without stone; 1 collar Spring onions; 200 g Feta cheese; 7-10 Tbsp Pepper; 2 Onions; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 1-2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Sugar; 7-10 Tbsp dried oregano; 2 stem(s) fresh oregano

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

200 g Basmati Rice
7-10 Tbsp Salt
8 Peppers (different colours)
100 g green and black olives without stone
1 collar Spring onions
200 g Feta cheese
7-10 Tbsp Pepper
2 Onions
2 Garlic cloves
2 TABLESPOONS Olive oil
1-2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Sugar
7-10 Tbsp dried oregano
2 stem(s) fresh oregano

Directions

1
Prepare rice in boiling salted water according to package instructions. Wash the peppers. Cut a "lid" off each pepper, remove the core
2
Cut olives into thin rings. Wash and clean spring onions and cut them into fine rings. Crumble feta. Drain rice. Mix with olives, spring onions and feta, season with salt and pepper
3
Fill the peppers with the rice mixture, cover each with a "lid". Peel onions and garlic, dice finely
4
Heat the oil in a frying pan and fry the onions for 2-3 minutes. Add garlic and tomato paste, fry for 1-2 minutes. Add 150 ml water and tomatoes. Season with salt, pepper, sugar and dried oregano
5
Place the peppers in the sauce, cover and simmer at medium heat for 25-30 minutes. Remove the peppers and keep warm
6
Puree the sauce (dilute with a little water if necessary) and season to taste with salt, pepper and sugar. Wash fresh oregano, shake dry. Arrange peppers with sauce, garnish with fresh oregano