Stuffed peppers with minced meat

Ingredients for 4 servings:

• 2 bell peppers
• 1 large onion(s)
• 150 g long grain rice
• ½ bunch of spring onions
• 400 g minced meat, mixed
• 1 tbsp oil
• 50 g ketchup
• 350 ml vegetable stock
• 2 tbsp tomato paste
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

Wash the bell peppers and cut off the top quarter of each one. Cut the tops into small cubes. Peel and finely dice the onion. Wash and trim the spring onions, then slice the light and green parts separately into rings. Cook the rice in boiling salted water according to the package instructions. Heat the oil in a pan. Brown the minced meat. After about 3 minutes, add the bell pepper and diced onion. Season with salt and pepper. Add the ketchup, 150 ml stock, tomato paste, and half of the light and green spring onion rings and simmer for another 3 minutes. Drain the rice and add it to the minced meat mixture. Fold in loosely and fill the peppers with the minced meat and rice mixture. Place the peppers in an ovenproof dish and spread the remaining mixture around them. Pour in about 250 ml of stock. Bake the peppers on the bottom rack of a preheated oven at 175°C (convection oven) for about 30 minutes. Remove the peppers and serve sprinkled with the remaining spring onions.