🍽️ Peppers stuffed with minced meat and rice

Name: Peppers stuffed with minced meat and rice
Total time: 30 min
Yield: 4 servings
Ingredients: Iodized salt (with fluoride); 2 bags rice-fit (8-minute premium long-grain rice); 4 bell peppers (yellow and red); 1 onion; 1 garlic clove; 3 tsp rapeseed oil; 400 g beef mince; 2 tbsp ajvar; pepper; 1 tsp paprika powder hot; dried oregano; 1 piece Gouda (100 g; 30% fat in dry matter); 1 handful basil leaves (5 g)

574 kcal · 30 min · 4 servings

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Ingredients

Iodized salt (with fluoride)
2 bags rice-fit (8-minute premium long-grain rice)
4 bell peppers (yellow and red)
1 onion
1 garlic clove
3 tsp rapeseed oil
400 g beef mince
2 tbsp ajvar
pepper
1 tsp paprika powder hot
dried oregano
1 piece Gouda (100 g; 30% fat in dry matter)
1 handful basil leaves (5 g)

Instructions

1. Fill a large pot with water and add some salt.
2. Bring the water to a boil.
3. Put the rice pouches into the boiling water.
4. Cook the rice for 8 to 10 minutes over medium heat.
5. Remove the pouches from the water using a fork on the loop.
6. Let the pouches drain well.
7. Tear open the pouches at the notch.
8. Take out the rice and set it aside.
9. Wash the peppers thoroughly.
10. Remove the stems and seeds from the peppers.
11. Halve the peppers lengthwise.
12. Clean the pepper halves of any remaining seeds.
13. Peel the onion.
14. Peel the garlic.
15. Chop the onion finely.
16. Chop the garlic finely.
17. Heat 2 teaspoons of oil in a pan.
18. Sauté the onion and garlic for 3 minutes over medium heat.
19. Add the minced meat to the pan.
20. Fry the minced meat for another 5 minutes while stirring.
21. Mix the cooked rice into the meat mixture.
22. Add ajvar (roasted pepper paste).
23. Season the filling with salt.
24. Season the filling with pepper.
25. Season the filling with paprika powder.
26. Season the filling with oregano.
27. Grate the cheese finely.
28. Fill the pepper halves with the minced meat and rice mixture.
29. Sprinkle the grated cheese over the stuffed peppers.
30. Grease a baking dish.
31. Place the stuffed peppers in the baking dish.
32. Preheat the oven to 200 degrees Celsius conventional heat (convection 180 degrees; gas mark 3).
33. Bake the peppers for 20 minutes in the oven.
34. Wash the basil.
35. Shake the basil dry.
36. Garnish the finished peppers with the basil.
37. Serve the peppers.

Nutrition per serving

kcal: 574
Protein: 34 g · Fett/Fat: 24 g · Carbs: 55 g