Peppers with game mince filling

Ingredients for 4 servings:

• 4 bell peppers
• 500 g minced meat (game minced meat – wild boar, deer, roe deer) or mixed
• 1 onion(s) (butcher’s onion)
• 1 cup jasmine rice
• some salt and pepper
• Game spice
• some rosemary and thyme
• 400 ml Game stock
• some mint

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

First, cook the rice in well-salted water, but not completely. In the meantime, prepare the bell peppers (cut off the tops and remove the cores). Finely chop half of the onion. Very finely chop the rosemary, thyme, and mint. Mix the rice, onion, and herbs with the minced meat, season with game spice, salt, and pepper, and stuff the bell peppers. Place in a roasting pan and top up with the game stock. Roughly chop the other half of the onion and add it to the roasting pan. Cook in the oven at 170°C (350°F) top/bottom heat for about 60 minutes. If you like, you can add a little more onion or carrot to thicken the sauce. Boiled potatoes and a green salad go well with this. At the end, I remove the bell peppers from the roasting pan and puree the sauce.