Stuffed peppers on lamb goulash

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the meat and cut into cubes. Peel and finely dice onions. Peel garlic and press it through a garlic press. Wash the rosemary, dab dry and pluck the needles from the stalks. Heat oil in a pot and fry meat in it while turning.

2. 2

   Add onions, garlic and rosemary, dust with flour and add 1/2 litre of stock and wine. Stew for 40 minutes, season with salt, pepper and paprika powder. In the meantime cook rice in boiling salted water for 20 minutes. Cut off a lid from the peppers and clean and wash them. Wash the parsley, dab dry and chop finely. Drain rice and mix with parsley and feta cheese. Fill into the peppers and put the lids on top. Put the peppers in an ovenproof dish. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 30 minutes.

3. 3

   Drain rice and mix with parsley and feta cheese. Fill into the peppers and put the lids on top. Put the peppers in an ovenproof dish. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 30 minutes. Pour the remaining stock into the peppers after 15 minutes. Place the stuffed peppers in the lamb goulash and serve garnished with parsley as desired

Nutrition Facts

KCAL
710 kcal

CARBS
47 g

FATS
32 g

PROTEINS
43 g