John Myers
Stuffed Peppers with Mince and Rice
The perfect stuffed peppers with mince and rice recipe with a picture and simple step-by-step instructions.
- 2 bag Pepper mix
- 500 mixed Hack
- 2 Cooking bag Rice
- 3 Toes Garlic, chopped
- 1 small Shallot, chopped
- Salt, pepper from the mill, steak and grill spices, paprika
- Noble sweet, spice mix for Croatian rice dish, 2 ribs
- Chocolate, 1 shot of red wine, 1 drop of Tabasco, something
- Soy sauce
- Cook the rice until it is done. Put one red pepper on one side, separate the remaining peppers from the “lids”, hollow them out and place them with the lids in boiling water for about 5 minutes.
- In the meantime, chop the peppers that have been set aside, fry them in a pan with the garlic, onion and mince, add spices and, as soon as the mince is done, add some water, dissolve the wine and the chocolate. Simmer to the stew consistency, add the rice shortly before the end so that the consistency is no longer too watery.
- Now fill some of the stew into the peppers, put the lid on, possibly put a bit of cheese on top, put the lid on and bake in the oven for about 8 minutes. Baked at 200 degrees.
- Serve the peppers with the rest of the stew.
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