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🍽️ Stuffed Peppers in a Clay Pot

546 kcal · 30 min · 4 servings

Ingredients

• 4 same-sized bell peppers (yellow and green)
• 350 g mixed ground meat
• 50 g parboiled long-grain rice
• 2 onions
• 100 g smoked bacon
• 1 tbsp oil
• Salt (pepper)
• 0.5 bunch parsley
• 1 egg
• 1 can chopped tomatoes
• 200 ml broth
• 1 tbsp tomato paste

Instructions

1. 1. Submerge the clay pot completely in cold water to let it absorb moisture.
2. 2. Dice the bacon and fry it in oil in a pan until crispy.
3. 3. Peel the onions, dice them, and add them to the bacon.
4. 4. Sauté the onion and bacon mixture until translucent and soft.
5. 5. Add the minced meat and fry it while stirring until it is crumbly and cooked through.
6. 6. Wash the parsley, pick the leaves off the stems, and chop them finely.
7. 7. Season the meat mixture with salt and pepper and stir in the parsley.
8. 8. Add the rice and the egg to the meat mixture and mix everything well.
9. 9. Set the stuffed meat mixture aside while you prepare the peppers.
10. 10. Carefully cut off the top of each pepper to use as a lid.
11. 11. Remove the core and seeds from inside the peppers.
12. 12. Wash the empty peppers and pat them dry with a kitchen towel.
13. 13. Fill the peppers with the meat mixture and press it down firmly.
14. 14. Place the cut-off tops back onto the stuffed peppers.
15. 15. Place the stuffed peppers side by side into the soaked clay pot.
16. 16. Mix the broth with the tomato paste and pour it into the pot.
17. 17. Close the clay pot with its lid.
18. 18. Preheat the oven to 200 degrees Celsius.
19. 19. Cook the peppers in the oven for 1 hour and 30 minutes.

Nutrition per serving

• kcal: 546
• Protein: 24 g · Fett/Fat: 41 g · Carbs: 20 g