Bell peppers stuffed with rice and fried onion

bae1402746ee7ad4fee6b785cd78e2a3The advantage of this dish is that you can eat it at once or preserve it and later treat your guests with a light appetizer. Enjoy with us soft bell peppers stuffed with rice and fried onion and served with tomato sauce.

Ingredients:

  • 170 g (0,37 lb) bell pepper
  • 50 g (0,11 lb) onion
  • 170 g (0,37 lb) rice
  • 25 g (0,06 lb) sunflower oil
  • 145 g (0,32 lb) tomato sauce
  • 5 g (0,01 lb) salt
  • spring onions

Cooking

Peel bell peppers – cut the pedicles and remove the seeds. Parboil the peppers for 3-5 minutes and then cool them in cold water. Peel a bulb onion and cut it into circles, fry the onion on sunflower oil till golden color. Boil rice in salted water and then strain it off. Combine the prepared rice and onion. Salt the ingredients. Stuff the peppers with the filling, top them with chopped spring onions and put the vegetables in jars. Pour the tomato juice and 1 tbsp of sunflower oil above. Sterilize the jars for 50 minutes. Then cork them up hermetically.

Serve the stuffed peppers as a side dish or as a cold appetizer.

Enjoy your meal!