Stuffed peppers with minced meat and rice

Name: Stuffed peppers with minced meat and rice
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 red and yellow peppers; 1 Onion; 150 g Long grain rice; 7-10 Tbsp Salt; 1/2 bunch Spring onions; 1 TABLESPOON Oil; 400 g mixed minced meat; 7-10 Tbsp Pepper; 50 g Ketchup; 350 ml Vegetable broth; 2 TABLESPOONS Tomato paste

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

A darling that won't go out of fashion so quickly: pepper - stuffed, of course. The whole family will be filled with this food. And without spending a lot of money.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 red and yellow peppers
1 Onion
150 g Long grain rice
7-10 Tbsp Salt
1/2 bunch Spring onions
1 TABLESPOON Oil
400 g mixed minced meat
7-10 Tbsp Pepper
50 g Ketchup
350 ml Vegetable broth
2 TABLESPOONS Tomato paste

Directions

1
Wash the peppers and cut off the upper quarter of each. Clean the top and the pods. Cut lids into small cubes. Peel and finely dice onions. Prepare rice in boiling salted water according to package instructions. Wash and clean the spring onions and cut the light and green parts separately into rings
2
Heat the oil in a frying pan. Fry the minced meat for about 5 minutes. After about 3 minutes add diced paprika and onion. Season with salt and pepper. Stir in ketchup, 150 ml stock, tomato paste and 1/2 of the green and all light leek and onion rings and let simmer for another 2-3 minutes
3
Drain the rice and add to the minced meat mixture. Fold in loosely and fill the minced rice mixture into the peppers. Put the peppers in an ovenproof dish and pour on 150-200 ml broth. Bake the pods on the lower shelf in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. If the surface becomes too dark, cover the surface with a 2nd tray or aluminium foil
4
Remove the pods and sprinkle with the remaining spring onions. Serve immediately