Quick pepper pan

Ingredients for 2 servings:

• 2 bell peppers, red and yellow, diced or cut into strips
• 2 onions, diced
• 1 clove(s) garlic, finely chopped, possibly more
• 5 cherry tomatoes, halved
• 2 sausages (Mettenden), sliced
• ¼ liter vegetable stock
• Salt and pepper, black, crushed
• Paprika powder, sweet
• Cayenne pepper
• possibly sugar, brown
• 1 tbsp butter or margarine or neutral oil
• 1 tsp tomato paste
• 2 servings of Basmati
• salt water
• possibly crème fraîche or sour cream or cremefine

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Wash the bell peppers and cherry tomatoes. Deseed and chop the bell peppers, halve the cherry tomatoes. Peel and chop the garlic clove (you can use 2 or 3 if you like) and the onions. It’s best to chop one onion finely, while the other can be cut into slightly larger pieces (like for shish kebab). Heat or melt the fat, add the finely chopped Mettwurst sausage, let it cook gently, then add the finely diced onion and cook until translucent and golden yellow. Add the bell peppers, tomatoes, onion, and garlic, season lightly with salt and pepper, stir, and let simmer for a few minutes, preferably with the lid on. The liquid from the vegetables is sufficient for this. Then add the vegetable stock. Simmer the whole thing for about 15 minutes at medium to low heat. Meanwhile, cook the basmati rice in salted water according to the package instructions. Add the paprika powder to the bell peppers at the end and stir in. Sugar is optional, but not necessary. Use the tomato paste to thicken the mixture; if you like, you can also refine it with crème fraîche, cream or crème fraîche.