Bell Peppers are widely used in the world's kitchens, in addition to being a perfect dressing they can also be a main dish. Try this vegan and gluten-free recipe!
This extraordinary fruit is low in calories and rich in vitamin C and other antioxidants, which makes bell peppers an excellent addition to a healthy diet.
Follow this recipe to treat yourself with delicious and nutritional stuffed bell peppers.
- 5 bell peppers of different colors
- 1 cup of white or brown rice
- 1 onion
- 1 clove of garlic
- 1/2 cup of sweet corn
- 1 large tomato
- 1 carrot
- 1 tbsp of fresh thyme
- 1 tbsp of hot (or sweet) paprika
- Salt and Pepper to taste
Boil 1 and 1/2 cups of water and add 1 cup of rice, with a little salt, when it starts to boil, lower the heat and cover the pot, let the rice cook for about 12 or 15 minutes until it's done and let it sit.
With a knife, carefully remove the top of the bell peppers, set aside, and remove the seeds.
In a frying pan with a little olive oil, add the chopped onion, carrot and garlic and fry for 4-5 minutes over medium heat, until the ingredients are tender, add the diced tomato, thyme, salt, and the pepper, simmering for about 5 minutes, add the cooked rice and the corn stir a little and remove from the heat.
Preheat the oven to 180º-356ºF and meanwhile, fill the bell peppers with the rice and vegetable mixture, bake for approximately 30-45 minutes.
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