Stuffed peppers with rice and paprika sauce

Name: Stuffed peppers with rice and paprika sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g Long grain rice; 7-10 Tbsp Salt; 4 yellow and orange peppers (approx. 250 g each); 2 (100 g each) large onions; 3 TABLESPOONS Olive oil; 500 ml Vegetable broth (instant); 3 TABLESPOONS Aiwar (spicy-hot spice paste); 7-10 Tbsp Pepper; 1 Bread rolls from the previous day; 600 g mixed minced meat; 2 Eggs (size M); 1 TABLESPOON Tomato paste; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Thyme and; 7-10 Tbsp pink berries

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

300 g Long grain rice
7-10 Tbsp Salt
4 yellow and orange peppers (approx. 250 g each)
2 (100 g each) large onions
3 TABLESPOONS Olive oil
500 ml Vegetable broth (instant)
3 TABLESPOONS Aiwar (spicy-hot spice paste)
7-10 Tbsp Pepper
1 Bread rolls from the previous day
600 g mixed minced meat
2 Eggs (size M)
1 TABLESPOON Tomato paste
7-10 Tbsp Sweet peppers
7-10 Tbsp Thyme and
7-10 Tbsp pink berries

Directions

1
Prepare rice in boiling salted water according to package instructions
2
Clean, wash and chop 1 yellow and 1 orange pepper. Peel and chop 1 onion into large pieces. Heat 1 tablespoon of oil in a saucepan. Sauté the diced onions and peppers until translucent. Add stock and simmer for about 5 minutes. Puree the sauce with the chopping stick and reduce if necessary.
3
Stir in the aiwar and season with salt and pepper. Drain rice, rinse with cold water and drain thoroughly. Soak the rolls in cold water. Put minced meat and half of the rice in a bowl. Rub the rest of the onion on top. Squeeze the bread roll, add it to the minced meat with eggs and tomato paste and knead. Season with salt, pepper and paprika. Cut off the top 1-2 cm thick from the remaining peppers. Clean, wash and possibly straighten the peppers a little so that they stand. Fill the peppers with the minced rice mixture. Heat 2 tablespoons of oil in a frying pan, fry the peppers all around.
4
Season with salt, pepper and paprika. Cut off the top 1-2 cm thick from the remaining peppers. Clean, wash and possibly straighten the peppers a little so that they stand. Fill the peppers with the minced rice mixture. Heat 2 tablespoons of oil in a frying pan, fry the peppers all around. Pour the sauce into an ovenproof dish 2-3 cm high. Place the peppers in the sauce and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. After 30 minutes, place the lid on the peppers. Heat the remaining rice again. Garnish peppers with thyme and crushed pink berries. Arrange on plates with rice and paprika sauce
5
Pour the sauce into an ovenproof dish 2-3 cm high. Place the peppers in the sauce and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. After 30 minutes, place the lid on the peppers. Heat the remaining rice again. Garnish peppers with thyme and crushed pink berries. Arrange on plates with rice and paprika sauce