Summary

Ingredients

• 4 large tomato (s)
• 500 g pointed peppers
• 1 onion (s)
• 200 g potato (s)
• 350 g minced meat, mixed
• 2 tablespoon parsley, chopped
• 190 g lon rain rice, parboiled
• 150 ml olive oil
• 1 tablespoon sugar
• 0.5 teaspoon ½ cinnamon
• 2 tablespoon breadcrumbs
• 1 pinch (s) nutmeg
• salt and pepper

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Instructions

1. Wash tomatoes, cut in half and remove the stalk. Hollow out with a teaspoon and puree the inside of the tomato. Halve the peppers, remove the seeds and ribs, wash the peppers. Peel the potatoes and cut into 3 mm thin slices. Peel the onion and cut into cubes.
2. Fry the onions in half of the olive oil until translucent, add the minced meat and cook until it has turned gray. Add the rice, half of the tomato interior, cinnamon, nutmeg, 1/2 tablespoon of sugar and 150 ml of water. Season to taste with salt and pepper. Simmer in the closed pan for 18 minutes. Add the parsley.
3. Sprinkle the remaining sugar on the tomato halves. Season the paprika with salt and pepper. Fill both with the minced meat mixture. Sprinkle the breadcrumbs on top. Spread any leftover filling on the bottom of the baking dish. Now place the filled vegetables close to each other in the baking dish with the potato slices in between. If the surface of the baking dish is insufficient, the vegetables can also be placed in another layer. Drizzle the rest of the olive oil evenly over the vegetables. Mix the second half of the inside of the tomato with 100 ml of water and pour over the vegetables. Bake in the preheated oven at 180 degrees top / bottom heat for 1 hour.