Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g minced meat
- 500 g bell pepper (s)
- 1 onion (s)
- 1 clove garlic
- 350 g rice
- 550 ml water
- 2 tablespoon stock, granulated, (vegetable or beef stock)
- some paprika powder, noble sweet
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak a Römertopf for at least 1 hour (even better).
- Bring the water to the boil and add the granulated broth. While the broth is cooling, wash the peppers and cut into cubes or thin strips. Dice the onions and garlic.
- Mix the minced meat, onions, garlic and paprika well and season well. Pour the uncooked rice into the soaked Roman pot. Then spread the minced meat and paprika mixture on top (make sure that the minced meat does not form large lumps). Finally, carefully pour the broth over it.
- Put the covered Römertopf in the cold (important!) Oven and cook at 200 ° C for 60 minutes.
- We always have a colorful salad with it.
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