
Greek stuffed peppers with rice, onion, and tomato.
250 gBell Pepper
180 gTomatoes
50 gOnion
8 gGarlic
0.5 cupRice
Cut the tops from the bell peppers and remove the seeds.
Cook the onion, garlic, rice, and tomato in olive oil for 5 minutes and season with salt and black pepper.
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1.5 tbspOlive oil
To tasteSalt
To tasteBlack Pepper
Fill the peppers, place them in a baking dish, and bake at 190°C / 375°F for 35 minutes until tender.