🫑 Spanish Oven Peppers with Mince and Rice (Turcos Style)

Name: Spanish Oven Peppers with Mince and Rice (Turcos Style)
Total time: 60 min
Yield: 4 servings
Ingredients: 4 Stk Large bell peppers (red, yellow, green); 400 g Beef mince; 150 g Basmati rice (raw); 100 g Onion (finely chopped); 2 Stk Garlic cloves (pressed); 400 g Canned tomatoes (crushed); 10 g Paprika powder (sweet); 5 g Oregano (dried); 125 g Feta cheese (cut into cubes); 30 ml Olive oil; 6 g Salt; 2 g Black pepper

450 kcal · 60 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

4 Stk Large bell peppers (red, yellow, green)
400 g Beef mince
150 g Basmati rice (raw)
100 g Onion (finely chopped)
2 Stk Garlic cloves (pressed)
400 g Canned tomatoes (crushed)
10 g Paprika powder (sweet)
5 g Oregano (dried)
125 g Feta cheese (cut into cubes)
30 ml Olive oil
6 g Salt
2 g Black pepper

Instructions

1. Preheat the oven to 200 degrees Celsius top and bottom heat.
2. Wash the peppers and cut off the tops. Remove the seeds and clean the inside.
3. Cook the rice according to package instructions until al dente and drain.
4. Brown the minced meat in a pan with a little oil. Remove it from the pan.
5. Fry the onion and garlic in the same fat.
6. Mix the minced meat, cooked rice, tomatoes, paprika powder, and oregano in a bowl. Season with salt and pepper.
7. Fill the pepper shells with the meat-rice mixture. Place them in a baking dish.
8. Pour 100 ml of water into the baking dish (not into the peppers). Cover the dish with aluminum foil.
9. Place the feta cubes on top of each stuffed pepper.
10. Bake the peppers for 25 minutes with the covered dish. Then remove the foil and bake for another 10 minutes uncovered until the cheese is golden brown.

Nutrition per serving

kcal: 450
Protein: 25 g · Fett/Fat: 18 g · Carbs: 50 g