Sumptuous Vegetarian Hungarian Stuffed Peppers with Rich Tomato Sauce

Allergens

Dairy (feta cheese)

Ingredients

• 6 large bell peppers (assorted colors)
• 2 cups cooked long
• grain white rice
• 1 cup crumbled feta cheese
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped red pepper
• 1/4 cup finely chopped green bell pepper
• 1/4 cup finely chopped yellow bell pepper
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 can (15 oz) crushed tomatoes
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. a. Preheat oven to 350°F (175°C). b. Cut off the tops of the bell peppers and remove seeds and membranes. Set aside. c. In a large skillet, heat olive oil over medium heat. Add onions, garlic, and peppers cook until softened, about 5 minutes. d. Stir in cooked rice, crumbled feta cheese, paprika, and cumin season with salt and black pepper to taste. e. Fill each bell pepper with the rice mixture, pressing gently to pack it in. Arrange peppers in a greased baking dish. f. In a separate bowl, combine crushed tomatoes, paprika, and salt pour over stuffed peppers. Cover with foil and bake for 40 45 minutes, or until peppers are tender. g. Garnish with fresh parsley and serve immediately.

Chef’s Insight

For an extra touch, serve these peppers with a side of crusty bread to soak up the flavorful tomato sauce.

Notes

Make sure to use fresh bell peppers for this dish, as they will hold up best during cooking.