Or, stuffed peppers with whatever hit my head one day, that strangely turned out delicious and after many, venturous, feasts that luckily didn’t gave anyone food poisoning, I thought of suggesting to you.
- 12 green peppers
- 14 tablespoons Fancy or Arborio rice
- ½ cup thin chopped leaf celery
- 1 small can of mushrooms thin chopped
- 1 small can of sweet corn
- 1 sweet, paprika pepper, saute, thin chopped
- 1 cup of olive oil
- 1 cup of tomato juice
- 1 1/2 glass of water
- 1 bouillon cube of your preference
- Black Pepper
In a big pan mix half the oil, half the tomato juice, the rice, the leaf celery , the mushrooms, the sweet corn, the paprika pepper and a glass of water. Add the bouillon cube, some black pepper and some salt. Bring to boil, lower the temperature and let it cook until the liquids are absorbed.
In the meantime wash the peppers, cut their tops without detaching them, remove the seeds and the insides and finally stab them in the heart ( too many thrillers, i mean penetrate them with a knife).
Remove the pan from the heat and stuff the mixture into the peppers, using a tablespoon. Place the peppers in a baking dish, making sure not to leave big spaces between them.
Preheat the oven in 190C degrees, add half glass of water with some salt into the baking dish and pour the rest of the olive oil and tomato juice on the stuffed peppers .
Place the baking dish in the oven and bake for half an hour in 190C degrees, then turn the peppers upside down and bake for another 30 minutes at the same temperature and your stuffed peppers are ready.