Stuffed peppers à la Romy (spicy) and with delicious bacon

Ingredients for 3 servings:

• 6 large bell peppers
• 1 ½ kg minced meat, mixed
• 1 clove(s) garlic
• 1 m.-sized onion(s)
• 6 slice(s) of breakfast bacon, as thin as possible
• 2 eggs
• n. B. Sambal Oelek
• salt and pepper
• Paprika powder, hot
• chili powder
• 1 jar peppers, grilled
• 1 tube(s) Tomato paste
• ½ liter vegetable broth
• 1 cup of rice (coffee cup)
• 2 cups of salt water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

If you like it spicy, you will love it

Cook the rice in a pot with two cups of water and a pinch of salt until tender. Then finely chop the onion and garlic, add them to a pan with a little oil, and sauté until translucent. Add 1 teaspoon of sambal oelek and stir well to ensure the mixture is evenly distributed. Finely chop the bacon and fry lightly (!) until translucent. Meanwhile, place the ground beef in a bowl. Mix well with the onions, garlic, cooked rice, bacon, salt, pepper, paprika, chili powder, and eggs, and set aside. Wash and dry the peppers, then de-head and deseed them. Stuff the peppers with the ground beef mixture and press down firmly (a little more to create a dome). Then firmly press the tops of the peppers on and set aside. Add the remaining ground beef to the roasting pan and cook until cooked through. Open the jar of grilled peppers, chop the peppers, and add them to the roasting pan. Cook briefly again, then add the tomato paste and 1 teaspoon of sambal oelek. Mix well and cook briefly again. Then deglaze everything with 1/2 liter of vegetable stock. Add the stuffed peppers to the sauce and simmer, covered, for 1 to 1 1/2 hours over low heat. Season again, adjust seasoning if necessary, and thicken the sauce to taste. I serve it with rice.