Greek rice noodle casserole

Ingredients for 4 servings:

• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 1 large onion(s)
• 2 cloves garlic
• 2 tbsp olive oil or other oil
• 500 g minced meat, mixed
• 1 pinch(s) of salt and pepper
• 1 pinch(s) of paprika powder, hot
• 5 tomatoes, dried
• 1 can of tomatoes, chopped
• 250 ml vegetable broth, clear
• 200 g whipped cream
• 1 tsp parsley, optional
• 250 g Kritharaki (rice-shaped noodles)
• 200 g feta cheese, Greek

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

easy to make with or without parsley

Preheat oven to 160°C fan/convection oven or 180°C top/bottom heat. Wash the bell peppers, quarter them, and cut into thin strips. Peel and finely chop the onion and garlic clove. Heat oil in a large pan. Fry the minced meat until crumbly, stirring constantly. Add the onions and garlic and let them brown. Season with salt, pepper, and paprika. Cut the sun-dried tomatoes into strips and add them to the pan with the bell pepper strips. Deglaze with the chopped tomatoes and vegetable stock. Add the heavy cream and parsley, and season well with salt and pepper. Fold in the uncooked rice noodles. Transfer everything to a baking dish, crumble the feta over the top, and bake in the oven for 30-35 minutes.