Stuffed peppers

Ingredients for 3 servings:

• 3 large bell peppers
• 350 g minced meat
• 150 g creamed spinach (frozen)
• 150 g mushrooms, fresh
• some mustard
• Salt and pepper, pepper, paprika spice
• Paprika powder
• Chives, fresh or frozen
• Parsley, fresh or frozen
• some broth
• 2 bags of rice
• salt water

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

with minced meat and rice

Remove the stems from the peppers and cut out the tops. Remove the seeds and trim away the white parts. Boil them briefly in broth (with a little salt) until they are slightly soft. The tops only need to cook briefly! Meanwhile, prepare the filling. Mix the minced meat, spinach (thawed but not hot), and mushrooms (chopped) with the mustard and seasoning. Place the peppers in a deep casserole dish and fill them well with the minced meat mixture. Replace the lid, secure with toothpicks, and add the broth from the pot. Bake the casserole dish in the preheated oven for approx. 25-30 minutes at 180-200°C (top/bottom heat). Meanwhile, cook the rice in salted water according to the package instructions. The peppers are ready when the minced meat is cooked and the peppers are nice and soft.