Anna`s Peppers with Minced Meat Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 bell pepper (s), red, large (total just under 500g uncleaned)
- 1 small onion (s), very finely chopped
- 200 g minced meat, mixed
- 1 tablespoon mustard, medium hot
- 1 egg (s)
- 250 g rice, (raw weiht)
- 250 ml vegetable stock
- 100 g cream
- 2 tablespoon tomato paste
- 2 tablespoon tomato ketchup
- Salt and pepper, freshly ground
- Paprika powder, noble sweet
- Parsley, fresh, chopped
- possibly cornstarch
Print Recipe
Pin Recipe Instructions
- Boil the rice. Wash the peppers, cut off the `lid` and core everything carefully.
- Work the minced meat, mustard, egg, onion, approx. 4-5 tablespoons of the rice (depends on the size of the bell pepper), parsley, salt and pepper into a meat dough. This is much stickier than meatballs, but that doesn`t matter. Fill the peppers with it and put the lids back on.
- Bring the broth to a boil in a coated saucepan, add tomato paste and ketchup (because of the sweet note, if you don`t like it, use more tomato paste and a little sugar or honey) and mix well. Put the paprika in and simmer on a low heat for 30-40 minutes with the lid on.
- Remove the peppers from the pot, add the cream to the liquid. Season the sauce with salt, pepper and paprika powder and, if necessary, thicken with a little cornstarch dissolved in water. Briefly reheat the remaining rice in the microwave.
- Serve the peppers with rice and sauce.
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