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🍽️ Crispy Minced Meat Rice Casserole with Lemon Paprika

580 kcal · 30 min · 4 servings

Ingredients

• Peppers (2 each red, green, and yellow)
• 2 cloves garlic
• 1 tbsp lemon juice
• 2 tbsp olive oil
• salt
• pepper
• 250 g long-grain rice
• 400 g minced meat
• 2 tbsp oil
• 2 sprigs rosemary
• 3 sprigs thyme
• 3 shallots
• 2 plum tomatoes

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Cut the bell peppers in half lengthwise.
3. 3. Remove the seeds and white pith from the pepper halves.
4. 4. Pat the pepper halves dry with a kitchen towel.
5. 5. Place the pepper halves cut-side up in a fireproof baking dish.
6. 6. Preheat the oven to 200 degrees Celsius.
7. 7. Bake the peppers in the oven for about 20 minutes.
8. 8. Take the dish out of the oven.
9. 9. Let the peppers cool down in the dish.
10. 10. Peel the garlic clove.
11. 11. Finely chop the garlic.
12. 12. Put the garlic into a small bowl.
13. 13. Pour the juice from the baking dish (pepper broth) onto the garlic.
14. 14. Add lemon juice.
15. 15. Add oil.
16. 16. Season the marinade with salt.
17. 17. Season the marinade with pepper.
18. 18. Mix all marinade ingredients well.
19. 19. Let the marinade infuse for at least 5 hours.
20. 20. Cook the rice according to package instructions.
21. 21. Drain the cooked rice.
22. 22. Heat oil in a large pan.
23. 23. Fry the minced meat until crumbly in the pan.
24. 24. Peel the shallots.
25. 25. Quarter the shallots.
26. 26. Add the shallot pieces to the minced meat in the pan.
27. 27. Continue frying the minced meat with the shallots for about 10 minutes.
28. 28. Wash the tomatoes.
29. 29. Dry the tomatoes.
30. 30. Slice the tomatoes.
31. 31. Mix the cooked rice with the minced meat mixture.
32. 32. Season the rice and meat mixture with salt.
33. 33. Season the rice and meat mixture with pepper.
34. 34. Strip the rosemary needles from the stems.
35. 35. Strip the thyme leaves from the stems.
36. 36. Set the herbs aside.
37. 37. Stir the herbs into the rice and meat mixture.
38. 38. Put the rice and meat mixture into a fireproof baking dish.
39. 39. Place the tomato slices on top of the rice and meat mixture.
40. 40. Cover the tomato slices with the marinated pepper halves.
41. 41. Preheat the oven to 180 degrees Celsius.
42. 42. Bake the casserole for about 20 to 30 minutes.
43. 43. Bake the casserole until it is golden brown.

Nutrition per serving

• kcal: 580
• Protein: 28 g · Fett/Fat: 22 g · Carbs: 62 g