Stuffed peppers

Ingredients for 4 servings:

• 1 onion(s)
• 2 cloves garlic
• 1 tbsp oil
• 300 g minced meat
• 1 tbsp tomato paste
• 150 g long grain rice
• 750 ml vegetable stock
• 3 bell peppers
• 100 g peas, frozen
• 75g Gouda
• 2 sprigs of parsley
• salt and pepper
• 1 pinch(s) of sugar
• Paprika powder, sweet

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Finely dice the onion. Press the garlic through a press. Heat the oil in a casserole dish, brown the minced meat, then add the onion and garlic. Stir in the tomato paste. Add the rice and sauté until translucent. Deglaze with 450 ml of stock, cover, and simmer for about 18 minutes. In the meantime, halve the peppers lengthwise, trim, and wash them, leaving the stems on if necessary. Place the pepper halves in an ovenproof dish. Stir the peas into the cooked rice and season to taste. Finely grate the cheese and finely chop the parsley. Fill the pepper halves with the minced meat and rice mixture, sprinkle with cheese and parsley. Heat the remaining stock and pour it into the dish. Sauté the stuffed peppers in a preheated oven (electric stove: 200 °C, gas mark 3) for about 20 minutes.