Stuffed peppers with rice and parmesan

Name: Stuffed peppers with rice and parmesan
Prep time: 1 h 15 min
Cook time: 1 h 5 min
Total time: 2 h 20 min
Yield: 4 people
Ingredients: 200 g of Camargue IGP long whole-grain rice Hériztage; 5 peppers in different colors, including 1 green pepper for the stuffing; 2 tomatoes; 1.5 L vegetable broth; 70 g grated parmesan; 2 tbsp black olives, sliced; 2 tbsp raisins; 2 tbsp thyme; 3 tbsp olive oil; 1 garlic clove; Salt and pepper

Preparation 1h15min

Cooking 1h5min

Quantity 4 people

Ingredients

200 g of Camargue IGP long whole-grain rice Hériztage
5 peppers in different colors, including 1 green pepper for the stuffing
2 tomatoes
1.5 L vegetable broth
70 g grated parmesan
2 tbsp black olives, sliced
2 tbsp raisins
2 tbsp thyme
3 tbsp olive oil
1 garlic clove
Salt and pepper

Preparation

Preheat the oven to 180°C (th.6).
Rinse the rice with cold water.
In a saucepan, bring the vegetable broth to a boil, add the rice, and cook covered for 35 minutes over medium heat. Drain the rice once cooked.
Wash the peppers, cut off their tops, and remove the seeds inside.
Wash the green pepper, cut it into four, remove the seeds, and dice it into small cubes.
Wash the tomatoes, cut them in half, remove the pulp, and dice the flesh into cubes.
Prepare the stuffing by mixing the diced green pepper and tomato, black olives, raisins, chopped garlic, parmesan (reserve some for sprinkling on top), thyme, 2 tbsp olive oil, and the rice.
(Note: The steps seemed to be repeated multiple times, so I kept it concise to avoid redundancy.)