Cook the rice.
Preheat oven to 150°C convection.
Cut the tops off the bell peppers and remove the insides. Rinse briefly with cold water to make sure all seeds are gone. Don't throw away the bell pepper tops.
In a bowl, mix the cooked rice with cream cheese, salt, and spices. Add Parmesan as you like.
Fill the bell peppers with the rice mixture.
Pour the strained tomatoes into a small oven, bread, or cake pan and season with salt and pepper.
Place the stuffed bell peppers in.
Sprinkle with cheese as you like.
Bake for 35-40 minutes.
And you're done. Quick and easy to prepare :)
Cook the rice.
Preheat oven to 150°C convection.
Cut the tops off the bell peppers and remove the insides. Rinse briefly with cold water to make sure all seeds are gone. Don't throw away the bell pepper tops.
In a bowl, mix the cooked rice with cream cheese, salt, and spices. Add Parmesan as you like.
Fill the bell peppers with the rice mixture.
Pour the strained tomatoes into a small oven, bread, or cake pan and season with salt and pepper.
Place the stuffed bell peppers in.
Sprinkle with cheese as you like.
Bake for 35-40 minutes.
And you're done. Quick and easy to prepare :)