Paprika and minced meat pan

Ingredients for 2 servings:

• 300 g minced meat, half and half
• 1 egg(s)
• some breadcrumbs
• 2 red bell peppers
• 1 bell pepper(s), yellow
• 1 large onion(s)
• 1 small onion(s)
• 2 beefsteak tomatoes
• pepper
• Paprika powder, sweet
• Paprika powder, hot
• chili salt
• Garlic granules
• Onion granules
• Salt
• 2 tbsp mild ajvar
• ¾ tsp vegetable stock powder
• some water
• 100 g cream
• 1 cup jasmine rice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

with jasmine rice

When preparing my pepper and minced meat stir-fry with jasmine rice, I first mix the minced meat with the egg. Season it with salt, pepper, paprika powder, onion granules, and a finely chopped, separately sautéed onion. Finally, I add breadcrumbs. In a separate pan, I fry the minced meat in oil until crumbly. Then, perhaps at the same time, I dice the onion. I use a pepper corer to remove the stems and cores from the three peppers. I peel the skin as finely as possible with a vegetable peeler. I peel the tomatoes by pouring hot water over them. I also dice the peppers and tomatoes. I sweat the diced onions in olive oil, then add the diced peppers and, a little later, the tomatoes. I season everything with salt, pepper, sweet paprika, hot paprika, chili salt, garlic granules, ¾ teaspoon of vegetable stock powder, add a little water, and let everything simmer for about 10 minutes. Next, I add the minced meat to the vegetables and season with 2 tablespoons of ajvar. Then, I pour in the cream and keep everything warm until ready to serve. Meanwhile, I cook the jasmine rice according to the package instructions. Serve half a pan with rice for two people. On the second day, serve the other half with noodles, if desired.