Peppers with minced meat and rice filling

Ingredients for 3 servings:

• 3 bell peppers
• 400 g minced meat
• Oil for frying
• 60 g rice
• 1 onion(s), large, chopped (for the filling)
• 3 garlic cloves, chopped
• ½ chili pepper(s), chopped
• 2 tsp marjoram, dried
• 1 tsp sweet paprika powder
• ½ tsp paprika powder, hot
• 3 tbsp tomato paste
• salt and pepper
• 2 tbsp clarified butter
• 2 onions, halved and sliced
• 200 ml broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut a “lid” off the peppers and set aside, removing the seeds and diaphragms. Brown the minced meat in oil. Cook the rice in a little water until half cooked. Fry the diced onions in a little oil until golden brown. Mix the minced meat, rice, onions, garlic, chili pepper, marjoram, both types of paprika, and tomato paste together. Season generously with salt and pepper. Fill the peppers with the mixture. Place the lids on top and secure them (e.g., with skewers). Melt clarified butter in a roasting pan and sauté the sliced ​​onions. Brown the peppers all over, then pour in the broth and cover the roasting pan. Braise in a preheated oven (200°C) for about 30 minutes. Serve with mashed potatoes, perhaps with roasted onions, or simply boiled potatoes.