Potato-Stuffed Bell Peppers

Preparation time: 15 minutes

Cooking time: 73 minutes

Nutrition facts (per serving): 534 Cal (fats 21g, proteins 33, fibers 12g)

Bosnian potato stuffed bell peppers are also quite famous in the region. In fact, they are a must-try because of their nutritional content.

Ingredients (4 servings)

4 medium bell peppers, any color

3 medium potatoes, peeled and grated

¼ cup of white rice, parboiled

2 tablespoons of cooking oil

1 medium onion, chopped

1 cup of cherry tomatoes, halved

2 teaspoons of black pepper

Salt to taste

2 tablespoons of parsley leaves, chopped

Sour cream

Preparation

Chop the tops off of the 4 bell peppers and remove the seeds. Rinse the potatoes under water. Add ½ cup of water and ¼ cup of rice to a saucepan and cook for 5 minutes, then drain. Sauté the onions with 2 tablespoons of cooking oil in an iron skillet until soft. Stir 1 cup of cherry tomatoes in, then cook for 2 minutes. Stir the rice, grated potatoes, salt and black pepper in. Cook for almost 5 minutes until soft, then add 2 tablespoons of parsley. Preheat your oven to 375 degrees F. Stuff the bell peppers with the potato mixture, place them in a greased baking pan and cover with foil. Bake for almost 15 minutes, then remove the foil and bake for 45 minutes. Serve warm.