Peppers with minced rice filling

Name: Peppers with minced rice filling
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 150 g Long grain rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 large peppers (e.g. 2 yellow and 2 red); 2 medium-sized onions; 2 Garlic cloves; 1 collar Spring onions; 1 TEASPOON Vegetable broth; 2 TABLESPOONS Oil; 400 g mixed mince; 2 TEASPOONS dried oregano; 50 g Tomato ketchup; 2 TABLESPOONS Tomato paste; 1 package (500 g) chunky tomatoes

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

150 g Long grain rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 large peppers (e.g. 2 yellow and 2 red)
2 medium-sized onions
2 Garlic cloves
1 collar Spring onions
1 TEASPOON Vegetable broth
2 TABLESPOONS Oil
400 g mixed mince
2 TEASPOONS dried oregano
50 g Tomato ketchup
2 TABLESPOONS Tomato paste
1 package (500 g) chunky tomatoes

Directions

1
Put the rice in about 300 ml boiling salted water, cover and let it swell for about 20 minutes at low heat.
2
In the meantime, I wash the peppers and cut off a lid on each (see left). Clean the lid and the peppers. I cut the flesh of the lids into fine cubes. Peel and finely dice the onions and garlic.
3
Clean, wash and cut the spring onions into rings. I put a handful of the green spring onion rings aside for garnishing.
4
Dissolve the vegetable stock in approx. 350 ml hot water. Heat 1 tablespoon of oil in a frying pan. Fry the minced meat for about 5 minutes. Now I add the paprika cubes and half each of the onion and garlic cubes and fry everything.
5
Season with 1 tsp. oregano, salt and pepper. Stir in ketchup, tomato paste and approx. 150 ml stock. Add spring onion rings. Bring everything to the boil and simmer for 2-3 minutes.
6
I may let the rice drip off a little more. Then I mix it into the mince and fill everything into the peppers. I put the stuffed peppers in an ovenproof dish (approx. 20 x 20 cm) and pour on the remaining stock.
7
Cook in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 50 minutes.
8
For the tomato sauce, I sauté the remaining onion and garlic cubes in 1 tablespoon of hot oil. Add the chopped tomatoes and season everything with 1 teaspoon oregano, salt, pepper and a pinch of sugar. Simmer open for about 10 minutes.
9
Finally, I taste the sauce and sprinkle the braised peppers with the green leek and onion rings. I add the sauce separately.