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🍽️ Bell Peppers Stuffed with Meat and Herbs, Served with Rice and Wine-Cream Sauce

565 kcal · 30 min · 4 servings

Ingredients

• peppers, red 4 pcs
• onions, yellow 1 pc
• basil, fresh 50 g
• rosemary, fresh 10 g
• ground pork 600 g
• salt pinch
• pepper, black ground pinch
• vegetable broth 750 ml
• long-grain rice 300 g
• white wine, dry 100 ml
• whipping cream 200 ml
• cornstarch 2 tsp

Instructions

1. 1. Rinse the bell peppers thoroughly under running water.
2. 2. Cut off the tops of the peppers and remove the insides along with the seeds.
3. 3. Halve the onion, peel it, and cut it into fine cubes.
4. 4. Wash the basil and rosemary and pat them dry with a kitchen towel.
5. 5. Pluck the leaves from the basil stems and the needles from the rosemary stems.
6. 6. Finely chop the herbs.
7. 7. Place the ground meat, the onion cubes, and the chopped herbs into a bowl.
8. 8. Season the filling with salt and pepper and mix everything well.
9. 9. Fill the bell peppers with the meat mixture.
10. 10. Bring the vegetable broth to a boil in a pot.
11. 11. Carefully place the stuffed bell peppers into the boiling broth.
12. 12. Cook the peppers covered for about 30 minutes over low to medium heat.
13. 13. Place the rice in another pot and cover it with about 700 milliliters of salted water.
14. 14. Bring the water with the rice to a boil.
15. 15. Cook the rice for about 12 minutes until it is tender.
16. 16. Remove the finished bell peppers from the broth and keep them warm.
17. 17. Add the white wine and the cream to the remaining broth.
18. 18. Bring the sauce to a boil.
19. 19. Stir the cornstarch smooth in a small bowl with two tablespoons of water.
20. 20. Stir the starch-water mixture into the boiling sauce.
21. 21. Finally, season the sauce with salt and pepper to taste.
22. 22. Plate the stuffed bell peppers.
23. 23. Serve the peppers together with the rice and the white wine sauce.

Nutrition per serving

• kcal: 565
• Protein: 29 g · Fett/Fat: 28 g · Carbs: 46 g