Recipe Stuffed Bell Peppers with Rice and Fried Egg
Stuffed Bell Peppers with Rice and Fried Egg is a vegetarian main course that you can prepare to deliciously repurpose leftover risotto.
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Cooking tools:
- Chef's knife
- Paring knife
- Cutting board
- Nonstick skillet
- Saucepan
- Stove
- Ladle
- Spoon
- Wooden spoon
- Baking dish
- Oven
- Aluminum foil
Ingredients
- 4 Red Peppers
- 4 Eggs
- 500 gams of Vegetable Broth
- 300 gams of Carnaroli Rice
- 200 gams of Sieved Tomatoes
- 30 gams of Shallots
- 30 gams of Extra Virgin Olive Oil
- to taste of Table Salt
- to taste of Black Pepper
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