French pepper casserole

Ingredients for 4 servings:

• 2 onions, diced
• 2 clove(s) garlic, chopped
• 5 tbsp olive oil
• 500 g minced meat
• 200 g rice
• 2 chili peppers, red
• ½ tsp sweet paprika powder, some tomato paste
• 6 sprigs of thyme
• 2 sprigs rosemary,
• 4 bell peppers (different colors)
• 200 g cheese (Gouda), medium-aged, grated
• 2 eggs
• 1 cup crème fraîche
• 2 bay leaves
• 250 ml wine, red, dry
• 350 ml meat broth, maybe a little more

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Brown the minced meat without fat until crumbly, add the onion, garlic and chopped chilies. Brown until the onions are translucent, adding 1 tbsp olive oil if necessary. Stir in the rice until the rice seeds are translucent. Mix in the tomato puree and paprika and sweat briefly. Pour in the wine and stock and bring to the boil once. Pluck the thyme and rosemary from the stalks, chop them and add to the pan with the bay leaf. Season with salt and pepper. Clean the peppers and cut into strips. Grease a baking dish with olive oil. Line with paprika and sprinkle with some cheese. Add the minced meat, then more paprika and cheese. Finish with the minced meat mixture. Arrange a few strips of pepper on the last layer as decoration. Mix the eggs with the crème fraîche and season generously with salt and pepper. Pour over the casserole and sprinkle with the remaining cheese. Bake in the oven (gas mark 3) for approx. 40 minutes. Tastes delicious but is very filling.