Stuffed peppers from the oven with schnitzel

Name: stuffed peppers from the oven with schnitzel
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 200 g nut rice (pack 275 g); 4 el green olives without seeds (pot 240 g); 1 tray Cherry tomatoes 250 g; 100 g garden peas pack 450 g, frozen; 4 peppers; 1 bag arugula lettuce melange 75 g; 4 el olive oil; 2 Gypsychnitzels

A tasty Italian recipe. The main course contains the following ingredients: meat, nut rice ((275 g)), green olives without pit ((pot 240 g)), cherry tomatoes (250 g), garden peas (pack 450 g, frozen), peppers, rocket salad (75 g), olive oil and gypsy schnitzels.

Ingredients

Kitchen Stuff

baking dish (20x30 cm), greased

Directions

Preheat the oven to 200 ° C.
Boil the rice in 8 min.
According to the instructions on the package.
Cut 2 tbsp of the olives into pieces.
Halve 4 cherry tomatoes.
Drain the rice and mix it with the halved tomatoes, sliced olives and peas.
Season with salt and pepper.
Cut the top of the peppers, cut out the seeds and fill with the rice mixture.
Put the cap back on.
Put the peppers in an oven dish and cook for 20 minutes until done.
Halve half of the remaining tomatoes and scoop them with the lettuce and the rest of the olives.
Season with 2 tbsp oil and salt and pepper.
In the meantime, heat the remaining oil in a frying pan, browning the cutlets in 10 minutes on both sides.
Cut the remaining tomatoes in four and fry them for the last 3 minutes.
Cut the cutlets into strips.
Serve the stuffed peppers next to the lettuce with the strips of schnitzel and the tomatoes..