John Myers
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Paprika Filled with Minced Beef Rice Filling with Tomato Rice
The perfect paprika filled with minced beef rice filling with tomato rice recipe with a picture and simple step-by-step instructions.
- 4 piece Red peppers
- 4 piece Peppers yellow
- 1 kg Ground beef
- 3 piece Fresh onions
- 3 Cup Rice
- 100 g Ceddar cheese
- 2 piece Free range eggs
- Salt and pepper
- Salça (Turkish tomato paste)
Minced rice and minced meat filling
- Cook 1,150g rice al dente in salted water. Mix the minced meat and eggs and add the cooked, cooled rice. Add salt, pepper and the crushed paprika and knead everything well.
Stuff the peppers
- Cut the lid off the paprika and remove the seeds. Now press the minced rice mixture firmly into the peppers, put a bonnet with cheese on it and put the lid back on. I now put the peppers in a high pan and pour half-high water on it. Add salt to the water. Put the lid on and let everything simmer for about 30 minutes.
Tomato rice
- I take the peppers out of the pot and keep them warm. I add a little more water to the cooking stock and add the uncooked rice to it. Add salt and 2 teaspoons of tomato paste, lid on top and simmer. I stir the rice every now and then and cook it almost like a risotto.
Serving
- By cooking I can now peel off the firm skin of the parpika and arrange it on a large plate. I decorate the creamy tomato rice with two black olives.
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