Stuffed peppers on rice

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Clean, wash and cut the spring onions into rings. Cut mozzarella into cubes. Knead minced meat, onion, spring onions, half of the mozzarella cubes, aiwar, breadcrumbs and egg. Season with salt and pepper.

2. 2

   Cut off a generous amount of the top off the peppers. Clean and wash the peppers. Fill the minced mixture into the peppers. Cut the lid into fine cubes. Grease a large casserole dish. Add rice and paprika cubes and pour hot broth over it. Put filled peppers on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Place the rest of the mozzarella cubes on the peppers about 10 minutes before the end of the cooking time. Mix yoghurt and season with salt and pepper.

3. 3

   Add rice and paprika cubes and pour hot broth over it. Put filled peppers on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Place the rest of the mozzarella cubes on the peppers about 10 minutes before the end of the cooking time. Mix yoghurt and season with salt and pepper. Wash the mint and, except for something to garnish, cut into strips and stir in. Serve the peppers with rice and yoghurt sauce

Nutrition Facts

KCAL
530 kcal

CARBS
51 g

FATS
19 g

PROTEINS
36 g