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🍽️ Orientalic Stuffed Peppers with Rice and Apple-Tomato Chutney

570 kcal · 30 min · 4 servings

Ingredients

• pepper, red 4 pcs.
• spring onions 1 bunch
• minced meat, mixed 600 g
• salt pinch
• pepper, black ground pinch
• rose pepper pinch
• apples, red 1 pc.
• onions, red 1 pc.
• cashew nuts 50 g
• raisins 50 g
• oil 3 tbsp
• jasmine rice 300 g
• sugar 1 tbsp
• thyme, fresh 5 g
• tomatoes, peeled from can 250 g
• vinegar 1 tsp
• parsley, fresh 20 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Wash the peppers thoroughly.
3. 3. Cut the peppers in half lengthwise.
4. 4. Remove the seeds and white pith from the pepper halves.
5. 5. Wash the spring onions.
6. 6. Trim off the hard root ends of the spring onions.
7. 7. Slice the spring onions into thin rings.
8. 8. Place the minced meat into a large bowl.
9. 9. Add the sliced spring onions to the minced meat.
10. 10. Season the mixture with salt.
11. 11. Season the mixture with pepper.
12. 12. Add paprika powder to the mixture.
13. 13. Mix the minced meat well with the spices and onions.
14. 14. Fill the pepper halves evenly with the meat mixture.
15. 15. Line a baking tray with baking paper.
16. 16. Place the stuffed pepper halves on the tray.
17. 17. Bake the peppers in the oven for about 25 minutes.
18. 18. Wash the apple.
19. 19. Cut the apple in half.
20. 20. Remove the core from the apple halves.
21. 21. Cut the apple into cubes of approx. 0.5 cm.
22. 22. Cut the onion in half.
23. 23. Peel the onion.
24. 24. Finely chop the onion.
25. 25. Roughly chop the cashew nuts.
26. 26. Roughly chop the raisins.
27. 27. Heat 1 tablespoon of oil in a pan over medium heat.
28. 28. Toast the cashew nuts and raisins in the pan for approx. 2 minutes.
29. 29. Remove the toasted nuts and raisins from the pan.
30. 30. Place the toasted ingredients on a plate.
31. 31. Leave the pan uncleaned.
32. 32. Put the rice into a pot.
33. 33. Add 600 ml of salted water to the rice.
34. 34. Cook the rice with the lid closed for approx. 15 minutes.
35. 35. Wait until the water is completely absorbed by the rice.
36. 36. Heat 2 tablespoons of oil in the pan over medium to high heat.
37. 37. Fry the onion cubes together with sugar for approx. 3 minutes until translucent.
38. 38. Wash the thyme.
39. 39. Add the thyme sprigs to the onions in the pan.
40. 40. Add the apple to the pan.
41. 41. Add the chopped tomatoes to the pan.
42. 42. Simmer everything over medium heat for approx. 10 minutes, stirring occasionally.
43. 43. Season the chutney with salt.
44. 44. Season the chutney with pepper.
45. 45. Add a splash of vinegar if necessary.
46. 46. Wash the parsley.
47. 47. Shake the parsley dry.
48. 48. Pick the parsley leaves off the stems.
49. 49. Finely chop the parsley leaves.
50. 50. Mix the parsley into the cooked rice.
51. 51. Remove the thyme sprigs from the chutney.
52. 52. Distribute the rice onto plates.
53. 53. Sprinkle the toasted raisins and cashew nuts over the rice.
54. 54. Carefully remove the stuffed peppers from the oven.
55. 55. Arrange the peppers next to the rice.
56. 56. Serve the peppers with the apple-tomato chutney.

Nutrition per serving

• kcal: 570
• Protein: 32 g · Fett/Fat: 27 g · Carbs: 53 g