Stuffed giant chilies with tomato vegetables and rice

Ingredients for 2 servings:

• 5 large chili peppers (giant chilies) or Turkish bell peppers
• 250 g minced meat
• 1 onion(s), red
• 4 garlic cloves
• 3 dates, dried, chopped
• 3 tomatoes
• 1 bell pepper(s), red, yellow or orange
• 1 kohlrabi
• 2 tsp chili pepper(s), dried, chopped
• salt and pepper
• Paprika powder, sweet

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Minced meat filling with dates

Roughly dice 3 tomatoes, the bell pepper, and the kohlrabi and place in a pot. Finely chop or dice the remaining tomato. Finely chop half an onion and 2 garlic cloves and add them to the pot. Add a little olive oil. Briefly sauté everything and season with salt, pepper, and a teaspoon of dried and chopped chilies. Let the whole thing simmer over low heat for about 5 minutes. Then remove from the heat, cover the pot, and set aside. Mix the minced meat with half a chopped onion, 2 chopped garlic cloves, the chopped dates, 1 teaspoon of dried and chopped chilies, salt, pepper, and a little sweet paprika until smooth. Cut the giant chilies open lengthwise and remove the seeds. Be careful not to break the chilies (after all, you’ll be stuffing them later). Carefully stuff the chilies with the minced meat mixture. Brown in a pan with a little olive oil and cook until the minced meat is tender. Reheat the tomato and vegetables. Serve with rice or couscous seasoned with paprika and curry. Garlic curd or a thick tzatziki sauce also goes well with the chilies.