This recipe is a general cooking guide. Ingredient brands, appliances and food-safety requirements vary by country; follow local guidance and ensure food is cooked safely.
Ingredients
- 4 large bell peppers
- 250 g cooked rice
- 1 onion, diced
- 2 tomatoes, chopped
- 150 g cooked lentils or ground meat
- 1 tsp paprika
- Parsley
- 100 g cheese, optional
Method
- Heat oven to 190°C / 375°F and halve peppers.
- Cook onion, tomatoes and filling choice with paprika.
- Stir in rice and herbs.
- Fill peppers, cover and bake for 30 minutes.
- Uncover, add cheese if using and bake 10 minutes more.
Useful tip: Partially covering the dish helps the peppers soften without drying out.
Make It Your Own
Adjust herbs, spice level, vegetables and serving accompaniments to suit your household. Write down successful changes so the recipe becomes part of your own dependable collection.
Storage and Leftovers
Cool leftovers promptly, refrigerate in suitable covered containers and follow the food-safety guidance that applies where you live. Reheat only using an appropriate method for the dish.