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🍽️ Oven Peppers with Mince Filling and Rice

475 kcal · 30 min · 4 servings

Ingredients

• 1 slice whole wheat toast
• 400 g chunky tomatoes (Tetrapak or can)
• 1 packet mixed herbs (frozen)
• paprika powder (mild sweet)
• salt
• pepper
• 2 yellow bell peppers
• 1 onion
• 200 g minced meat (steak mince)
• 1 tbsp low-fat quark
• 2 tsp capers (drained; jar)
• chili powder
• 1 pouch long-grain rice

Instructions

1. 1. Place the toast slices in a small bowl.
2. 2. Pour warm water over the bread and let it soak.
3. 3. Put the chunky tomatoes into a shallow baking dish.
4. 4. Take half of the frozen herbs.
5. 5. Season the tomatoes with the herbs.
6. 6. Add paprika powder.
7. 7. Salt the tomatoes.
8. 8. Pepper the tomatoes.
9. 9. Cut the bell peppers in half lengthwise.
10. 10. Remove the core from the pepper halves.
11. 11. Rinse the pepper halves.
12. 12. Place the pepper halves on the tomatoes in the dish with the cut side facing up.
13. 13. Peel the onion.
14. 14. Cut the onion in half.
15. 15. Finely chop the onion.
16. 16. Put the chopped onion into a large bowl.
17. 17. Add the minced meat to the large bowl.
18. 18. Take the soaked toast bread out of the water.
19. 19. Squeeze the bread well to remove the liquid.
20. 20. Break the bread into fine crumbs using your fingers.
21. 21. Add the bread crumbs to the minced meat in the bowl.
22. 22. Add the quark to the bowl.
23. 23. Add the capers to the bowl.
24. 24. Season the mince mixture with chili powder.
25. 25. Salt the mince mixture.
26. 26. Pepper the mince mixture.
27. 27. Knead the ingredients into a loose mixture.
28. 28. Fill the mince mixture into the pepper halves.
29. 29. Preheat the oven.
30. 30. Set the oven to 200 degrees.
31. 31. If using fan force, set to 180 degrees.
32. 32. If using gas, set to level 3.
33. 33. Place the stuffed peppers in the oven.
34. 34. Simmer the peppers for approx. 30 minutes.
35. 35. Open the package with the rice.
36. 36. Cook the rice in salted water according to package instructions.
37. 37. Remove the rice from the water using the handle of a cooking spoon.
38. 38. Shock the rice with cold water.
39. 39. Let the rice drain well.
40. 40. Put the rice into a bowl.
41. 41. Take the remaining herbs.
42. 42. Add the herbs to the rice.
43. 43. Mix the herbs well into the rice.
44. 44. Plate the rice.
45. 45. Place the stuffed peppers on the rice.
46. 46. Add the tomato sauce.
47. 47. Serve the dish.

Nutrition per serving

• kcal: 475
• Protein: 40 g · Fett/Fat: 4 g · Carbs: 66 g