Summary

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

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Instructions

1. Boil the rice. Wash the peppers, cut off the `lid` and core everything carefully.
2. 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.
3. 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.
4. 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.
5. Serve the peppers with rice and sauce.