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Stuffed peppers with minced meat on a bed of rice and peppers

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Ingredients for 4 servings:

  • 4 bell peppers
  • 500 g minced meat
  • 1 tsp mustard
  • 1 tsp Maggi
  • 1 pinch(s) nutmeg
  • 1 onion(s)
  • 50 g breadcrumbs
  • 1 egg(s)
  • 1 cup rice
  • 2 cups water
  • 1 tsp vegetable broth
  • 50 g cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Remove the stems and cores from the peppers. Mix the minced meat with mustard, Maggi, nutmeg, egg, finely chopped onion, and breadcrumbs until stiff. Dice the tops of the peppers, add some to the mixture, and mix again. Fill the peppers with the mixture. Place in an ungreased baking dish and cover with cheese. Add the rice and the rest of the diced peppers to the baking dish. Mix the water with the vegetable stock and add to the rice. Bake everything in a preheated oven at 180 degrees Celsius on the middle rack for about 45 minutes. Since every oven works differently, you’ll need to check the minced meat for doneness.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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