Stuffed Bell Peppers
Gevulde paprika: sweet Dutch greenhouse bell peppers packed with seasoned brown rice, courgettes, cherry tomatoes, and herbs, baked in the oven under a generous crown of melting mature Gouda cheese.
Ingredients
- • 4 large Dutch bell peppers (red and yellow), tops sliced off and deseeded
- • 200g cooked whole-grain brown rice
- • 1 small courgette, finely diced
- • 1 red onion, finely chopped
- • 2 cloves garlic, minced
- • 150g cherry tomatoes, quartered
- • 150g mature Gouda cheese, grated
- • 1 tsp dried thyme and oregano
- • 2 tbsp olive oil
- • Sea salt and freshly cracked black pepper
Preparation Steps
Slice the tops off the bell peppers and reserve as caps. Remove seeds and white ribs. Place the pepper shells standing upright in a baking dish and brush lightly inside with olive oil.
Heat olive oil in a skillet over medium heat. Sauté the chopped onion, garlic, and courgette for 5 minutes until soft. Stir in the quartered cherry tomatoes, dried thyme, oregano, and cooked brown rice. Season generously with salt and pepper.
Stir half the grated Gouda into the warm rice mixture. Spoon the stuffing tightly into each hollowed pepper. Top generously with the remaining grated Gouda.
Pour 100ml water into the base of the baking dish around the peppers. Place in an oven preheated to 190°C (170°C fan) and bake for 30 to 35 minutes until the peppers are tender and the cheese is melted, golden, and bubbly.