Stuffed peppers with minced meat and rice

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 2 cloves garlic
• 1 kg minced meat, mixed
• 1 cup white wine
• 2 cups rice
• 500 g tomato(s), or canned tomatoes
• 1 tbsp tomato paste
• 3 cups broth
• 3 cloves
• 1 stalk(s) cinnamon
• salt and pepper
• Parsley
• 8 small green bell peppers
• 1 kg potatoes
• olive oil
• lemon juice
• oregano
• Water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours

Mixed Pipperies

Dice the onions. Hollow out the tomatoes and dice the flesh. Chop the parsley and garlic. Heat the oil in a large pan and lightly fry the diced onions, then add the garlic. Add the minced meat and break it up with a fork to avoid lumps. When the minced meat is lightly browned, deglaze with the white wine. Sauté for 5 minutes, add the rice and cook for a while. Add the tomato paste and cook. Add the diced tomatoes, top up with the stock, add the cinnamon and cloves, and simmer gently for about 20 minutes. Cut off the stems of the peppers and open the bottoms without cutting off the tops completely. Remove the seeds from the peppers. Peel the potatoes and cut them into wedges. In a bowl, mix the potatoes with 5 tablespoons of olive oil, 3 tablespoons of lemon juice, salt, pepper, and oregano. Fill the peppers with the minced meat and rice mixture by the tablespoonful and place them in a shallow casserole dish or deep baking sheet. Arrange the seasoned potato wedges between the peppers. Cover the bottom of the casserole dish with water and cover everything with aluminum foil. Place in the preheated oven at 170°C (350°F) in a convection oven for about 1 hour. Remove the aluminum foil 10 minutes before the end of cooking to allow the vegetables to brown nicely. Add a little more water if necessary to prevent sticking.