Stuffed peppers à la Rebecca

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 large zucchini
• 1 can of tomatoes, chopped
• 4 large bell peppers, red
• 4 cloves garlic
• 3 m.-large shallot(s)
• salt and pepper
• some paprika powder
• 1 shot of dry white wine
• 2 cups basmati rice
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

simple and delicious

Peel the zucchini and slice thinly. Peel and dice the garlic and onions. Heat two tablespoons of olive oil in a pan, add the garlic, onions, and ground beef, and fry. Season with salt and pepper. Once the mince is cooked through, add the can of diced tomatoes and the zucchini. Season with paprika, using plenty of it. Do the same with the white wine, which is also added at this point. Cook everything in the pan for about 25 minutes. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) top/bottom heat. Wash and hollow out the peppers. Cook the basmati rice in twice the amount of water and mix it with the prepared sauce. Stuff the peppers, place them in a baking dish in the oven, and bake for about 20 minutes. Tip: If you have any leftover rice mixture, you can eat it the next day without the peppers.