Stuffed Peppers with Rice

For stuffed peppers with rice, first bring the rice to a boil with twice the amount of water and cook until it has absorbed all the liquid. Boil the potatoes with the skin until soft, then peel and cut into small cubes. Scald the tomatoes, peel them and cut the flesh into small cubes. Pluck the thyme and chop finely. Mix the rice, potatoes and tomatoes with the peas and a little of the strained tomatoes. Season with salt, pepper and thyme.

Wash the peppers, cut off the top and cut out the seeds and the whites. Pour in the rice-vegetable mixture and replace the lid. Place peppers in an oven-proof dish and brush with oil. Bake for about 25 minutes in a preheated oven at 180 °C.

In the meantime, heat the strained tomatoes and season with salt and pepper.

Serve the stuffed peppers with rice and tomato sauce.

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