Peppers stuffed with rice and minced meat

Ingredients for 4 servings:

• 4 bell peppers
• 1 cup(s) rice
• 2 cups salt water
• 250 g pork mince
• 2 tomatoes
• 2 carrots
• 200 ml Hungarian-style paprika sauce
• 8 g mustard seeds
• 0.3 g nutmeg
• 3 g salt
• ½ g marjoram
• 0.8 g black pepper, freshly ground
• 1.8 g paprika powder
• 0.8 g caraway
• ½ g cayenne pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

The cup holds approximately 250 ml. Rinse the rice under running water and simmer in the measured water for 15 minutes. Mix the spices with the minced meat to make Jägermett (hunter’s minced meat). Wash and finely chop the tomatoes and carrots. Brown the minced meat, then add the tomatoes and carrots and cook briefly. Drain the rice, add it to the minced meat along with the paprika sauce, and mix well. Wash the peppers, hollow them out, and fill them with the mixture. Bake the stuffed peppers at 160°C (fan oven) for approximately 30 minutes.