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Stuffed Peppers on Bed of Rice

5 from 5 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people
Calories 89 kcal
Contents show

Ingredients
 

  • 2 Red Peppers
  • Filling:
  • 250 g Mixed minced meat
  • 1 Egg
  • 1 Onion
  • Salt
  • Black pepper from the mill
  • Curry powder
  • Mustard
  • Sauce:
  • 500 ml Vegetable broth
  • Tomato paste
  • Ajvar
  • 5 ml Cream
  • Some sugar
  • Some Tabasco
  • Hot peppers

Instructions
 

  • Halve the peppers and remove the seeds and skins. Mix all ingredients for the filling thoroughly and season to taste. Pour into the peppers. Place the peppers in a baking dish and add the vegetable stock. Add chopped peppers and cook in the oven at approx. 180 degrees for about 40-45 minutes. Take out the peppers. Put the vegetable stock in a saucepan, add the tomato paste and ajvar. Mix well and season with the spices. Finally, stir in a good dash of cream. Arrange the peppers on the rice that has been cooked in the meantime and pour the sauce over them.
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Nutrition

Serving: 100gCalories: 89kcalCarbohydrates: 0.3gProtein: 6.6gFat: 6.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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