Stuffed Bell Peppers with Minced Meat and Rice

⏱ 75 min · 🍽 4 Portionen · 🧂 14 Zutaten

Zutaten

  • 4 piece large bell peppers
  • 500 g mixed minced meat
  • 120 g long-grain rice
  • 2 piece onions
  • 2 cloves garlic
  • 1 piece egg
  • 30 g tomato paste
  • 500 g tomato passata
  • 300 ml vegetable broth
  • 15 ml olive oil
  • 10 g sweet paprika
  • 2 g dried marjoram
  • 1 pinch salt
  • 1 pinch black pepper

Zubereitung

  1. Parboil the rice in salted water — it will finish cooking in the sauce later. Drain and let it cool.
  2. Slice a lid off each bell pepper and remove the seeds and membranes. Finely dice the onions and garlic.
  3. Knead half of the onions with the minced meat, egg, parboiled rice, paprika, marjoram, salt and pepper. Fill the peppers with the mixture and put the lids back on.
  4. Heat the olive oil in a large braising pot, sweat the remaining onions and garlic and briefly fry the tomato paste. Pour in the passata and broth and season with salt and pepper.
  5. Stand the stuffed peppers upright in the sauce, cover and braise gently over low heat until the filling is cooked through and the peppers are tender.
  6. Serve the peppers with plenty of sauce. Boiled potatoes or fresh bread go perfectly with them.
← Zurück
Stuffed Bell Peppers with Minced Meat and Rice
📖 Culinse
classiceasymeal-prep

Stuffed Bell Peppers with Minced Meat and Rice

A braised classic: bell peppers with a savory meat-and-rice filling, slowly cooked in a silky tomato sauce — family comfort food just like grandma made it..

⏱

Kochzeit

75 min

🍽

Portionen

4

🧂

Zutaten

14

Original ansehen ↗

Nährwerte

pro Portion

570 kcal

Kalorien

31 g

Eiweiß

30 g

Fett

43 g

Kohlenhydrate

Zutaten

Für 4 Portionen

  • 🛒
  • 🛒

Zubereitung

  1. 1

    Parboil the rice in salted water — it will finish cooking in the sauce later. Drain and let it cool.

  2. 2

    Slice a lid off each bell pepper and remove the seeds and membranes. Finely dice the onions and garlic.

  3. 3

    Knead half of the onions with the minced meat, egg, parboiled rice, paprika, marjoram, salt and pepper. Fill the peppers with the mixture and put the lids back on.

  4. 4

    Heat the olive oil in a large braising pot, sweat the remaining onions and garlic and briefly fry the tomato paste. Pour in the passata and broth and season with salt and pepper.

  5. 5

    Stand the stuffed peppers upright in the sauce, cover and braise gently over low heat until the filling is cooked through and the peppers are tender.

  6. 6

    Serve the peppers with plenty of sauce. Boiled potatoes or fresh bread go perfectly with them.