Stuffed peppers on pea rice

Name: Stuffed peppers on pea rice
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g Parboiled rice; 7-10 Tbsp salt, pepper, paprika; 4 large red peppers; 1 medium onion; 500 g gem. minced meat; 3-4 Tbsp Breadcrumbs; 1 egg, 2 tablespoons tomato paste; 2 (30 g) easy go. Tbsp. flour; 2 tablespoons (30 g) butter/margarine; 1/2 l milk, 1 tsp broth; 1 collar Chives; 7-10 Tbsp and parsley; 300 g frozen peas; 7-10 Tbsp Grease; 50 g Gouda or butter cheese

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g Parboiled rice
7-10 Tbsp salt, pepper, paprika
4 large red peppers
1 medium onion
500 g gem. minced meat
3-4 Tbsp Breadcrumbs
1 egg, 2 tablespoons tomato paste
2 (30 g) easy go. Tbsp. flour
2 tablespoons (30 g) butter/margarine
1/2 l milk, 1 tsp broth
1 collar Chives
7-10 Tbsp and parsley
300 g frozen peas
7-10 Tbsp Grease
50 g Gouda or butter cheese

Directions

1
Cook the rice in plenty of boiling salted water for about 20 minutes. drain
2
Cut a lid off each pepper. Clean and wash the peppers. Peel and finely chop the onion. Knead minced meat, breadcrumbs, egg, onion and tomato paste. Season with salt, pepper and paprika. Fill the paprika with the minced meat and put the lids on top
3
Sweat flour in hot fat. Deglaze with milk, bring to the boil and stir in stock. Let the sauce simmer for about 5 minutes. Season to taste with salt and pepper
4
Wash the herbs and chop them finely. Mix with peas and rice. Pour into a greased casserole dish. Put paprika on the rice and pour sauce over it. Grate cheese and sprinkle over it. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 45 minutes