Roast peppers

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and rub with salt and pepper. Place on the fat pan of the oven. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 1/4 hours. Peel onion and garlic and cut them roughly into pieces. After 15 minutes spread around the roast. After 30 minutes gradually pour the broth over the roast.

2. 2

   Mix aiwar, paprika powder, oil, ketchup and marjoram. Season with salt and pepper. After 45 minutes, brush the roast with half of the ketchup mixture. Prepare rice in boiling salted water according to package instructions. Add peas 5 minutes before the end of cooking time. Remove roast from the oven. Pour roast through a sieve into a pot. Add tomatoes and remaining ketchup mixture. Bring to the boil, simmer for 5 minutes. Season to taste with salt and pepper. Drain rice, let drain. Put the rice in portions into a greased cup, press it down and turn it out onto 4 plates.

3. 3

   Pour roast through a sieve into a pot. Add tomatoes and remaining ketchup mixture. Bring to the boil, simmer for 5 minutes. Season to taste with salt and pepper. Drain rice, let drain. Put the rice in portions into a greased cup, press it down and turn it out onto 4 plates. Cut the roast into slices, serve with sauce. Garnish with paprika and marjoram

Nutrition Facts

KCAL
590 kcal

CARBS
36 g

FATS
31 g

PROTEINS
41 g