Stuffed peppers

Ingredients for 4 servings:

• 4 large red bell peppers, 150 g each
• 6 bell peppers, 2 each yellow, green and red
• 3 large onions
• 6 large tomatoes (alternatively beefsteak tomatoes)
• 750 g Mett or mixed minced meat
• 250 g rice (long grain rice)
• 6 tbsp extra virgin olive oil
• 1 egg(s), raw
• 80 g rice pudding
• 1 small can of tomato paste
• 3 tbsp paprika powder, hot
• 1 tbsp curry powder
• Nutmeg, freshly grated
• 1 pinch(s) of sugar
• salt and pepper
• Meat broth or vegetable broth
• Parsley, fresh or dried
• starch flour
• cream

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and slice the onions. Wash the peppers. Remove the stems from the four red peppers for the filling and cut an opening into them for filling, remove the seeds, and remove the white membranes. Prepare the remaining peppers in the same way and also cut them into large pieces of approximately 3 x 3 cm. Wash the tomatoes, remove the stem ends, and cut them into large cubes. Stir the rice pudding into boiling salted water and let it simmer until half-cooked. Prepare the pork mince or mixed mince for the filling by mixing it with 1 egg, nutmeg, parsley, and paprika. If using mince, add salt, pepper, and curry powder. Strain the half-cooked rice and add it to the pan. Mix everything well. Sprinkle the insides of the red peppers with salt and pepper and pour in the mixture with a teaspoon. Fry the onions in a pan in 2 tablespoons of olive oil, then add them to a large, deep saucepan. Then fry the diced tomatoes in 2 tablespoons of olive oil and add them to the onions. Fry the diced bell peppers in a pan with 2 tablespoons of olive oil, add the tomato paste and cook briefly, then add this to the saucepan with the onions and tomatoes. Mix the vegetables well and season with the spices. Reduce heat to low with the lid closed and let the liquid simmer for about 10 minutes. If there is too little liquid, add a little meat broth or vegetable broth. Place the stuffed bell peppers in the vegetables. Bring everything to a gentle boil, making sure nothing burns. After about 15 minutes, check that the filling is cooked. Season again and add a pinch of sugar. Thicken the liquid slightly with cornstarch and cream. Serve the long-grain rice, which has been cooked in salted water and strained, on large, flat plates as a side dish. Place one stuffed bell pepper in the center of each plate of rice and cover everything with some of the vegetables. The flesh of the stuffed bell peppers should still be crisp and firm, not overcooked.