Summary

Ingredients

• 2 onion (s), diced
• 2 cloves garlic, chopped
• 5 tablespoon olive oil
• 500 g minced meat
• 200 g rice
• 2 chilli pepper (s), red
• 0.5 teaspoon ½ paprika powder, noble sweet, some tomato paste
• 6 sprigs thyme
• 2 sprigs rosemary,
• 4 bell pepper (s), (different colors)
• 200 g cheese (Gouda), medium-aed, rated
• 2 egg (s)
• 1 cup crème fraîche
• 2 bay leaves
• 250 ml wine, red, dry
• 350 ml meat stock, possibly a little more

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Instructions

1. Fry the minced meat until crumbly without fat, add onion and garlic and chopped chili peppers. Fry until the onions are translucent, possibly adding 1 tablespoon of olive oil. Stir in rice until the grains are translucent. Mix in the tomato paste and paprika, sauté briefly.
2. Pour in the wine and broth, bring to the boil once. Pluck the thyme and rosemary from the stalks, chop and add to the pot with the bay leaves. Season to taste with salt and pepper.
3. Clean the peppers and cut into strips.
4. Coat a baking dish with olive oil. Cover with paprika and sprinkle with some cheese. Pour the mince on top, then again the peppers and cheese. Finish with the minced meat mixture. Place a few strips of paprika on top of the last layer as a decoration.
5. Mix the eggs with the creme fraiche and season with plenty of salt and pepper. Pour over the casserole and sprinkle on the remaining cheese.
6. Bake in the oven (gas: setting 3) for approx. 40 minutes.
7. Tastes delicious, but is very substantial.