Paprika casserole with bolognese sauce
easy
60 mins
60 mins
Ingredients
- 200 g Long grain rice
- 7-10 Tbsp Salt
- 600 g red mini peppers (piece of about 40 g each)
- 1 Onion
- 250 g Carrots
- 200 g Leeks (leek)
- 1 Stalk of rosemary and flat-leaf parsley
- 2 TABLESPOONS Olive oil
- 400 g mixed minced meat
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp Pepper
- 250 g Brie cheese
- 7-10 Tbsp Sambal Oelek
- 7-10 Tbsp fresh herbs
Directions
- 1
Put rice in boiling salted water and let it swell for about 20 minutes, then drain. In the meantime wash the peppers, cut off the lid. Core the peppers. Peel and chop onion. Peel, wash and finely dice the carrots. Clean, wash and chop the leek.
- 2
Wash and chop the herbs. Heat oil. Brown onion and minced meat in it. Add prepared vegetables, tomato paste and herbs. Season with salt and pepper. Cook for 5 minutes on high heat and add 400 ml water. Cut cheese into cubes and mix half of it with the rice. Stir in Sambal Oelek. Fill the rice into the peppers and put them into a casserole dish. Spread the minced meat sauce and the remaining cheese on top. Place the paprika lid on top as desired.
- 3
Cook for 5 minutes on high heat and add 400 ml water. Cut cheese into cubes and mix half of it with the rice. Stir in Sambal Oelek. Fill the rice into the peppers and put them into a casserole dish. Spread the minced meat sauce and the remaining cheese on top. Place the paprika lid on top as desired. Braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Serve garnished with fresh herbs
Nutrition Facts
730 kcal
43 g
44 g
41 g
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