Paprika with rice filling

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cook the rice in boiling salted water for about 20 minutes. In the meantime, drain the olives and cut into slices. Clean, wash and cut the tomato into small pieces. Peel onion and garlic, dice finely. Cut the lid off the peppers. Cut out the core, wash the peppers and the lid.

2. 2

   Cut out the stems of the lid. Cut the pepper lids into small cubes. Heat the oil. Brown onion, garlic and minced meat in it. Add diced paprika and fry for 1-2 minutes. Add tomato paste and tomato pieces, fry briefly. Drain the rice and let it drain. Dice feta. Add rice and olives to the mince mixture. Season to taste with salt and pepper. Wash basil, dab dry, put something aside for garnishing. Cut the rest finely and mix it into the minced meat mixture.

3. 3

   Drain the rice and let it drain. Dice feta. Add rice and olives to the mince mixture. Season to taste with salt and pepper. Wash basil, dab dry, put something aside for garnishing. Cut the rest finely and mix it into the minced meat mixture. Pour into prepared bell pepper. Place the pods on a deep tray or casserole dish. Mix the stock with aiwar and pour into the mould. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas. Level 3) for about 30 minutes. Serve garnished with basil

4. 4

   Pour into prepared bell pepper. Place the pods on a deep tray or casserole dish. Mix the stock with aiwar and pour into the mould. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas. Level 3) for about 30 minutes. Serve garnished with basil

Nutrition Facts

KCAL
600 kcal

CARBS
33 g

FATS
38 g

PROTEINS
34 g