Oven-baked rice meat

Ingredients for 4 servings:

• 3 bell peppers, colored
• 1 vegetable onion(s)
• 700 g pork neck steak(s) or turkey breast
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika powder, hot
• 3 tbsp olive oil
• 1 tbsp honey, liquid
• 1 tbsp vegetable broth, instant
• ¾ liter of water, hot
• 2 tbsp Ajvar, hot
• 200 g rice
• 1 garlic clove(s)
• 200 g cream yogurt, Greek
• 5 sprigs of parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

very simple – a one-pot dish, so to speak

Preheat the oven to 230°C (top/bottom heat) or 210°C (fan oven). Clean the bell peppers, peel the onions, pat the meat dry, and cut everything into strips. Mix the spices with 2 tablespoons of olive oil and the honey, then stir this into the bell pepper, onion, and meat strips and spread it on a baking sheet. Roast in the oven for about 15 minutes with the turkey or about 30 minutes with the pork neck. Mix the vegetable stock with the hot water and ajvar, add to the meat along with the raw rice, and mix. Reduce the oven temperature to 180°C (top/bottom heat) or 160°C (fan oven) and cook for a further 30 minutes. In the meantime, finely chop the garlic, mix with 1 tablespoon of olive oil and the yogurt, and season with salt, pepper, and paprika. Wash and chop the parsley and sprinkle over the cooked rice and meat. Serve with the yogurt.