Stuffed peppers with rice filling

Ingredients for 4 servings:

• 100 g rice
• 200 ml salt water
• 1 onion(s)
• ½ bunch parsley
• 400 g minced meat
• 40 ml oil
• salt and pepper
• Paprika powder
• marjoram
• Fat for the mold
• 150 g crème fraîche
• 100 g cheese, grated
• 2 bell peppers, green
• 2 bell peppers, red
• 60 ml oil
• 70 g tomato paste
• 250 ml vegetable stock

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Cook the rice in salted water as usual and chill. Meanwhile, dice the onion, wash and finely chop the parsley. Fry it with the minced meat in 40 ml of oil and season with the spices. Stir in the rice. Mix the crème fraîche with the cheese. Halve the peppers lengthwise and fill them with the rice and minced meat mixture. Place in a greased baking dish. Mix 60 ml of oil, tomato paste, and broth and pour the cheese and crème fraîche mixture over the peppers. Bake in the oven at 180°C (fan oven) for 20-25 minutes. I always add a little grated cheese on top for an even crispier finish. Serve with rice as a side dish.