Minced meat, pepper and rice stew

Ingredients for 4 servings:

• 2 bell peppers, red
• 1 bell pepper(s), green
• 1 onion(s)
• 500 g minced meat, mixed
• 250 ml meat broth
• 2 bags of rice, 125 g each
• 1 tbsp tomato paste
• salt and pepper
• Paprika powder
• some olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Cut the bell peppers into strips and chop the onions finely. Brown the minced meat in a little olive oil until crumbly. Season well with salt, pepper and paprika (garlic if you like). Add the onions and bell peppers and pour in the meat stock. Simmer with the lid on over medium heat, stirring occasionally. In the meantime, cook the boil-in-the-bag rice in salted water until almost done; it should still be a little grainy. Season the bell pepper and minced meat with tomato paste and a pinch of sugar to taste, adding a little more seasoning if necessary. Stir in the rice and let it simmer until the rice has absorbed the liquid. When seasoning, bear in mind that the rice will absorb the sauce and it could quickly become bland. So don’t be too sparing with the sauce. It tastes even better the next day!