Summary

Ingredients

• 2 bell peppers, red and yellow, diced or cut into strips
• 2 onion (s), diced
• 1 clove garlic, finely chopped, possibly more
• 5 cherry tomato (s), halved
• 2 sausages (Mettenden), sliced
• 0.25 liter ¼ vegetable stock
• Salt and pepper, black, crushed
• Paprika powder, noble sweet
• Cayenne pepper
• possibly sugar, brown
• 1 tablespoon butter or margarine or neutral oil
• 1 teaspoon tomato paste
• 2 port. Basmati
• Salt water
• possibly crème fraîche or sour cream or cremefine

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Instructions

1. Wash the peppers and cherry tomatoes. Core and chop the peppers, halve the cherry tomatoes. Peel the garlic clove (if you like, you can also use 2 or 3) and the onions and cut into small pieces. It is best to cut one onion into fine pieces, the other can be cut into slightly larger pieces (like for shashlik).
2. Heat or dissolve the fat, add the finely chopped sausage, let sear slightly, add the fine diced onions and let them turn glassy to golden yellow. Add paprika, tomatoes, onions and garlic, lightly salt and pepper, stir and - preferably with the lid on - let simmer for a few minutes. The liquid in the vegetables is sufficient for this.
3. Then add the vegetable stock. Let the whole thing simmer for about a quarter of an hour at medium to low temperature.
4. During this time, prepare the basmati rice in salt water according to the instructions on the packet. Only at the end add the paprika powder to the paprika vegetables and stir in. Sugar at will, does not have to be.
5. Use the tomato paste to tie, you can refine the whole thing with creme fraîche, cream or cremefine, if you like.