Stuffed peppers

Name: Stuffed peppers
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 1 TABLESPOON Oil; 300 g mixed minced meat; 1 TABLESPOON Tomato paste; 150 g Long grain rice; 750 ml Vegetable broth (instant); 1 red, yellow and green peppers; 100 g frozen young peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 pinch Sugar; 75 g grated medieval Gouda cheese; 7-10 Tbsp Parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
1 TABLESPOON Oil
300 g mixed minced meat
1 TABLESPOON Tomato paste
150 g Long grain rice
750 ml Vegetable broth (instant)
1 red, yellow and green peppers
100 g frozen young peas
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 pinch Sugar
75 g grated medieval Gouda cheese
7-10 Tbsp Parsley

Directions

1
Peel and finely chop the onion. Peel the garlic and press it through a garlic press. Heat oil in a pan, fry minced meat in it while turning, add onions and garlic.
2
Stir in the tomato paste. Add rice and fry until transparent. Deglaze with 450 ml broth and simmer covered for about 18 minutes. Meanwhile cut the peppers in half lengthwise, clean and wash them. Put the peppers in an ovenproof dish.
3
Bring the rest of the stock to the boil. Stir peas into the rice and season with salt, pepper, paprika and sugar. Fill the rice mixture into the pepper halves, sprinkle with the cheese and pour the hot stock into the mould.
4
Bake the stuffed peppers in a preheated oven (electric cooker: 200°C/ gas: level 3) for about 20 minutes. Serve garnished with parsley as desired.