Nothing evokes the warmth of home like the smell of roasted vegetables wafting from the oven. This recipe for roasted peppers stuffed with rice, peas, corn and carrots is a return to simple, traditional flavours with a modern twist. The sweetness of the vegetables and the delicacy of the rice create a perfect combination that will delight everyone in your household. Not only does this dish look beautiful, but it is also filling and provides plenty of colourful vitamins. Find out how to prepare light yet nutritious stuffed peppers in just a few steps that will win the hearts of your loved ones.

Ingredients:

• 4 large peppers (preferably red or a colourful mix)
• 1 cup of rice
• 1 tin of Pudliszki tinned peas
• 1/2 tin of tinned sweetcorn
• 2 carrots, peeled and finely diced
• 1 small onion
• 2 cloves of Garlic
• 2 tablespoons of tomato paste
• 2 tablespoons of olive oil or butter
• 1/2 teaspoon of sweet paprika
• a pinch of hot paprika
• salt and pepper to taste
• fresh parsley for garnish

Preparation:

1. Wash the peppers, cut them in half lengthwise and remove the seeds. Place the halves on a baking tray lined with baking paper.
2. Cook the rice al dente in salted water, then drain and set aside for a moment.
3. Heat the olive oil in a frying pan. Add the chopped onion and garlic and fry for 2-3 minutes until translucent.
4. Then add the chopped carrots and fry for another 5 minutes.
5. Add the sweetcorn, peas, tomato paste and spices and mix.
6. Finally, add the cooked rice, mix all the ingredients thoroughly and season with salt and pepper to taste.
7. Fill the pepper halves with the prepared stuffing.
8. Place in an oven preheated to 190°C and bake for about 25-30 minutes, until the peppers are soft and lightly browned.
9. Serve warm, sprinkled with fresh parsley. They taste great on their own or with tomato or yoghurt sauce.

💡 Tip:

If you like, you can add some grated mozzarella cheese on top before baking – this will create a delicious, slightly stringy layer.