Paprika vegetables

Name: Paprika vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Jasmine Rice; 7-10 Tbsp Salt; 2 yellow and red peppers; 1 Onion; 1 chili pepper; 1 Pot of basil; 1 (approx. 400 g) Turkey filet; 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 1/4 l Vegetable broth (instant); 100 g Mung bean sprouts; 2-3 TABLESPOONS Soy sauce; 1 small bunch of garlic

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Jasmine Rice
7-10 Tbsp Salt
2 yellow and red peppers
1 Onion
1 chili pepper
1 Pot of basil
1 (approx. 400 g) Turkey filet
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
1/4 l Vegetable broth (instant)
100 g Mung bean sprouts
2-3 TABLESPOONS Soy sauce
1 small bunch of garlic

Directions

1
Put rice in boiling salted water. Cook for about 15 minutes. In the meantime, clean, wash and cut the peppers into strips. Peel and finely chop the onion. Carve the chilli lengthwise, remove seeds and chop.
2
Wash the basil, pluck the leaves. Wash the fillet, dab dry and cut into slices. Heat oil. Fry the fillets for about 2 minutes on each side. Season with salt and pepper and take aside.
3
Fry the onion and bell pepper in the frying fat. Add tomato paste and chilli. Deglaze with broth, bring to the boil briefly. Wash the sprouts and let them drip off. Fold in sprouts and basil. Season to taste with salt, pepper and soy sauce.
4
Wash the garlic, chop coarsely and sprinkle over it.