Spitzpaprika mit reis

Rinse the bell peppers under running water and cut off the top with a sharp knife. Remove the seeds and any filaments from the inside. Put the peppers on a cutting board upside down. Rinse the tomatoes, cut in half and remove the seeds. Cut into small cubes. Rinse the parsley and chop finely. Heat the stock. Sauté the finely chopped shallot in a pan over low heat with half the oil. Add the tomatoes and stir for 2 minutes. Add the rice and stir for a minute, until well coated with the cooking juices. Add a ladle of boiling stock and set the kitchen timer according to the cooking time of the type of rice used. Add a teaspoon of chopped parsley two minutes before the rice is cooked. Stir constantly and finish cooking.

Turn off the heat, season with freshly ground pepper and set aside. Oil an ovenproof dish. Brush the inside of the peppers with a drizzle of oil, season with salt and fill them with the rice mixture, add some more oil and freshly ground pepper and bake at 180°C for 45 minutes.  Garnish with parsley leaves and serve warm.