Stuffed Peppers on Rice with Peas
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g rice
- a bit salt
- 4 red pepper (s)
- 1 onion (s)
- 400 g minced meat, mixed
- 3 tablespoon breadcrumbs
- 1 egg (s)
- 2 tablespoon tomato paste
- salt
- Pepper from the grinder
- Paprika powder, noble sweet
- 30 g butter
- 30 grams flour
- 0.5 liter ½ milk
- 1 teaspoon vegetable stock, (instant)
- 250 g peas, frozen
- Fat, for the shape
- 50 g cheese, rated
Print Recipe
Pin Recipe Instructions
- Boil rice in plenty of salted water for about 20 minutes, sieve and drain.
- Wash the peppers, cut off a lid and remove the casing. Peel the onion and chop finely. Put the minced meat in a bowl. Add the onion cubes, breadcrumbs, egg and tomato paste and mix everything well. Season with salt and pepper. Pour the mince into the peppers and put the lid back on.
- Melt margarine or butter in a saucepan, sweat the flour in the hot fat. Deglaze with milk, bring to the boil, add vegetable stock and simmer for approx. 5 minutes. Season with salt and pepper vigorously.
- Mix the peas and rice and place in a greased baking dish. Place the peppers on top of the rice and pour the sauce over them. Spread the grated cheese over it. Bake in the oven preheated to 200 ° C for about 45 minutes.
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