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🍽️ Stuffed Bell Peppers with Minced Meat and Rice

460 kcal · 30 min · 4 servings

Ingredients

• bell pepper, green 1 pc
• bell pepper, yellow 1 pc
• bell pepper, orange 1 pc
• bell pepper, red 1 pc
• onions, yellow 1 pc
• garlic cloves 1 pc
• minced meat, mixed 600 g
• eggs 1 pc
• mustard 1 tsp
• breadcrumbs 4 tbsp
• rosemary, dried 0.5 tsp
• thyme, ground 0.5 tsp
• pepper, black ground pinch
• salt pinch
• basmati rice 300 g
• vegetable broth 1.6 L
• basil, fresh 20 g
• tomatoes, pureed 400 g
• sugar 1 tsp

Instructions

1. 1. Rinse the bell peppers thoroughly.
2. 2. Cut off the top of the bell peppers.
3. 3. Remove the seeds from the bell peppers.
4. 4. Halve the onion and peel it.
5. 5. Halve the garlic.
6. 6. Place the onion and garlic into the mixer.
7. 7. Chop the onion and garlic for 5 seconds on speed 8.
8. 8. Add the minced meat to the mixer.
9. 9. Add the egg to the mixer.
10. 10. Add the mustard to the mixer.
11. 11. Add the breadcrumbs to the mixer.
12. 12. Add the rosemary to the mixer.
13. 13. Add the thyme to the mixer.
14. 14. Add 3 pinches of pepper to the mixer.
15. 15. Add ½ teaspoon of salt to the mixer.
16. 16. Place the measuring cup on the mixer.
17. 17. Mix the ingredients for 20 seconds on speed 3.
18. 18. Fill the minced meat mixture into the bell peppers.
19. 19. Place the cut-off tops back onto the bell peppers.
20. 20. Place the stuffed bell peppers into the deep steam cooking insert.
21. 21. Place the rice into the cooking insert.
22. 22. Insert the cooking insert into the mixing bowl.
23. 23. Pour hot vegetable broth over the rice.
24. 24. Place the steam cooking insert with lid on top of the mixing bowl.
25. 25. Steam everything for 30 minutes on the steam setting.
26. 26. Wash the basil in the meantime.
27. 27. Shake the basil dry.
28. 28. Pluck the basil leaves off the stems.
29. 29. Finely chop the basil leaves.
30. 30. Remove the steam cooking insert.
31. 31. Remove the cooking insert with the rice.
32. 32. Keep the rice warm.
33. 33. Keep the steam cooking insert warm.
34. 34. Drain the cooking liquid.
35. 35. Collect 200 milliliters of the cooking liquid.
36. 36. Place the cooking liquid into the mixing bowl.
37. 37. Add the pureed tomatoes to the mixing bowl.
38. 38. Heat the sauce for 2 minutes on speed 2 at 100 degrees Celsius.
39. 39. Season the sauce with salt.
40. 40. Season the sauce with pepper.
41. 41. Season the sauce with sugar.
42. 42. Plate the stuffed bell peppers.
43. 43. Serve the bell peppers together with the rice.
44. 44. Serve the bell peppers together with the sauce.
45. 45. Garnish the dish with the chopped basil.

Nutrition per serving

• kcal: 460
• Protein: 32 g · Fett/Fat: 18 g · Carbs: 45 g