Болгарський перець

4 гр

Броколі

100 гр

Рис

100 гр

Slice the tops off the bell peppers and remove the seeds. In a bowl, combine cooked rice, finely chopped broccoli, and half of the cheese.

Сир

100 гр

Оливкова олія

15 гр

Fill each pepper with the rice and vegetable mixture. Place them in the baking dish, sprinkle with remaining cheese and drizzled olive oil. Bake for 30-35 minutes or until peppers are tender.

Drizzle with olive oil before serving and garnish with fresh herbs. These stuffed peppers can be kept in the refrigerator for up to three days, making great lunch leftovers!