Vegetarian Stuffed Peppers & Tomatoes

• Total Time: 75 minutes
• Cook Time: 65 minutes
• Serves: 4

Ingredients:

• 3 peppers
• 3 large tomatoes
• ¼ tbsp olive oil
• 1 cup rice
• 2 cups water
• 1 tin tomatoes
• 3 cloves of minced garlic
• 1 tsp oregano
• 1 tsp thyme
• salt
• pepper
• 1 cube MAGGI Vegetable Stock

Method:

• Slice off the top of the bell peppers and remove the insides. Keep the top parts for later.
• Slice off the top of the tomatoes and use a spoon to remove the flesh. Keep top parts and the tomato flesh for later.
• Add some olive oil to a large pan and then add the rice, water, a tin of tomatoes, the tomato flesh, garlic, oregano, thyme, salt and pepper. Bring to a boil.
• Add the MAGGI Vegetable Stock cube to the mixture and stir until dissolved.
• Cover the pot and simmer until the rice is cooked.
• Put the prepared bell pepper & tomato shells in a baking dish.
• Scoop the cooked rice mixture into the prepared bell pepper & tomato shells and replace the tops.
• Bake at 175℃/350℉ for 45 minutes.
• Serve and enjoy!