Leftover Rescue Baked Peppers Stuffed with Cheesy Rice

Thoroughly wash the TV peppers, slice off their stem tops (set the tops aside), and carefully remove the core and seeds. Finely dice the onion and crush the garlic. Preheat the oven to 190 °C.

In a bowl, fluff the leftover cold cooked rice with a fork to separate the grains.

Heat 1 tablespoon of sunflower oil in a frying pan and sauté the onion until translucent, about 3-4 minutes. Add the crushed garlic and sweet ground paprika, then after half a minute, remove from the heat and let cool to lukewarm.