Stuffed peppers on rice with peas

Ingredients for 4 servings:

• 200 g rice
• some salt
• 4 red bell peppers
• 1 onion(s)
• 400 g minced meat, mixed
• 3 tbsp breadcrumbs
• 1 egg(s)
• 2 tbsp tomato paste
• Salt
• Pepper, from the mill
• Paprika powder, sweet
• 30 g butter
• 30 g flour
• ½ liter of milk
• 1 tsp vegetable broth (instant)
• 250 g peas, frozen
• Fat, for the shape
• 50 g cheese, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

Cook the rice in plenty of salted water for about 20 minutes, then strain and drain. Wash the peppers, cut off one of the tops and remove the core. Peel and finely dice the onion. Place the minced meat in a bowl. Add the diced onion, breadcrumbs, egg and tomato paste and mix well. Season with salt and pepper. Stuff the peppers with the minced meat and replace the lid. Melt margarine or butter in a saucepan, then sauté the flour in the hot fat. Deglaze with milk, bring to a boil, add the vegetable stock and simmer for about 5 minutes. Season generously with salt and pepper. 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. Sprinkle with grated cheese. Bake in an oven preheated to 200°C for about 45 minutes.