Stuffed peppers

Name: Stuffed peppers
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 100 g Long grain rice; 7-10 Tbsp Salt; 250 g Carrots; 1 Onion; 3 Tomatoes; 6 colourful peppers; 2 TABLESPOONS Oil; 500 g mixed minced meat; 1 TABLESPOON Tomato paste; 7-10 Tbsp Pepper; 2 stem(s) Thyme and basil; 1/2 Pot of chervil; 300 ml Vegetable broth; 7-10 Tbsp fresh herbs

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
65 mins

TOTAL TIME
65 mins

Ingredients

Servings: 4

100 g Long grain rice
7-10 Tbsp Salt
250 g Carrots
1 Onion
3 Tomatoes
6 colourful peppers
2 TABLESPOONS Oil
500 g mixed minced meat
1 TABLESPOON Tomato paste
7-10 Tbsp Pepper
2 stem(s) Thyme and basil
1/2 Pot of chervil
300 ml Vegetable broth
7-10 Tbsp fresh herbs

Directions

1
Put rice in boiling salted water. Let it swell for about 20 minutes at medium heat. In the meantime peel, wash and cut carrots into small cubes. Peel and finely dice onion. Clean, wash, quarter and seed the tomatoes.
2
Cut the flesh into small cubes. Halve the peppers lengthwise or cut off the lid. Cut out the core, wash the pods. Heat oil. Fry onion and minced meat in it. Add carrots and tomato paste. Season with salt and pepper. Stir in diced tomatoes and rice. Wash and chop the herbs and fold in. Fill into prepared peppers.
3
Season with salt and pepper. Stir in diced tomatoes and rice. Wash and chop the herbs and fold in. Fill into prepared peppers. Put the peppers on a deep tray or in an ovenproof dish. Pour on the stock and cook for about 30 minutes in a preheated oven (electric cooker: 200 °C/ gas: level 3). Serve garnished with fresh herbs