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 Bell Peppers Stuffed With Rice and White Cheese

  • 4 Bell peppers
  • 1/2 cup Brown rice
  • 100g White Cheese (Sirene)
  • Olives
  • 2 Eggs
  • Olive oil
  • Thousand Island dressing
  • Salt
  • Black pepper
  • Oregano
  • Thyme
  • Paprika

  • Cook the rice according to manufacturer instructions until partially soft (half cooked).
  • Cut the top off the peppers, remove the core and wash well.
  • Transfer the rice into a bowl, add the white cheese, the olives, a tablespoon of olive oil, 2 tablespoons of Thousand Island dressing, salt, pepper, oregano and thyme, and stir well.
  • Pour 1 1/2 cups of water into the pot, along with a tablespoon of olive oil and a pinch of paprika. Stir.
  • Place the stuffed peppers in an upright position in the pot.
  • Set the pot on "Stew" for one hour.

Bon Appetit!

The multi-cooker has a heat preservation function that starts automatically after the cooking process is over. To finish, press and hold the "Cancel" button.


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