🍽️ Stuffed Peppers with Tomato-Cream Sauce

Name: Stuffed Peppers with Tomato-Cream Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g Long-grain rice (Parboiled); Salt; 4 Bell peppers; 400 g Mixed minced meat; 4 tbsp Olive oil; Salt; Pepper (from the mill); Paprika powder (sweet); 1 Pinch Chili peppers; 2 tbsp Chopped parsley; 1 Onion; 1 Clove garlic; 2 tbsp Tomato paste; 600 g Chopped tomatoes; 3 tbsp Whipping cream; 1 tbsp Fruit vinegar; 1 tsp Sugar

551 kcal · 30 min · 4 servings

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Ingredients

150 g Long-grain rice (Parboiled)
Salt
4 Bell peppers
400 g Mixed minced meat
4 tbsp Olive oil
Salt
Pepper (from the mill)
Paprika powder (sweet)
1 Pinch Chili peppers
2 tbsp Chopped parsley
1 Onion
1 Clove garlic
2 tbsp Tomato paste
600 g Chopped tomatoes
3 tbsp Whipping cream
1 tbsp Fruit vinegar
1 tsp Sugar

Instructions

1. Pour 300 deciliters (dl) of salted water into the pressure cooker (Duromatic).
2. Add the rice to the water and close the lid of the pot.
3. Heat the pot to level 2 and cook the rice for about 4 minutes.
4. Let the steam escape quickly and remove the rice.
5. Ensure that the rice still has a slight bite.
6. Wash the bell peppers thoroughly.
7. Cut off the top of the bell pepper.
8. Remove the seeds and the white inner membranes.
9. Heat 2 tablespoons of oil in a frying pan.
10. Fry the minced meat until crumbly in the hot oil.
11. Season the meat with salt, pepper, paprika powder, and chili.
12. Stir the parsley and the pre-cooked rice into the meat.
13. Fill the meat and rice mixture into the empty bell peppers.
14. Place the cut-off tops back onto the stuffed peppers.
15. Place the peppers into the steamer basket of the pressure cooker.
16. Pour water into the pot until it reaches just below the steamer basket.
17. Close the lid and heat the pot to level 2.
18. Cook the peppers for about 20 minutes.
19. Peel the onion and the garlic.
20. Finely chop the onion and the garlic.
21. Heat the remaining oil in the frying pan.
22. Sauté the onion and garlic until translucent.
23. Stir in the tomato paste and sauté it briefly.
24. Add the tomatoes to the pan.
25. Simmer the sauce until thick and creamy for 10 to 15 minutes.
26. Stir the cream into the sauce.
27. Season the sauce with vinegar, sugar, salt, and pepper.
28. Let the pressure cooker release steam slowly.
29. Plate the peppers with the sauce.
30. Serve with parsley potatoes if you like.

Nutrition per serving

kcal: 551
Protein: 27 g · Fett/Fat: 30 g · Carbs: 43 g