Stuffed peppers with rice

Ingredients for 4 servings:

• 1 m.-large onion(s), red
• some olive oil
• Thyme
• 1 garlic clove(s)
• 1 tsp cumin
• 1 tsp paprika powder
• 4 bell peppers
• 500 g minced beef
• salt and pepper
• 800 g tomatoes, chopped (can)
• ½ bunch parsley, flat
• n. B. Rice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

A classic with spicy minced meat filling and tomato sauce

First, halve the onion and slice thinly. Heat a little olive oil in a pan, add the onions and thyme, and sauté. Chop the garlic, add it to the onions, and sauté for a few minutes. Add the cumin and paprika and toss everything together. Place the minced meat in a bowl and season with salt and pepper. Add the sautéed onions and garlic from the pan to the bowl, add about 200g of the chopped tomatoes, and mix well. Cut the tops off the peppers and hollow out the insides. Fill with the minced meat mixture and replace the tops. Place the stuffed peppers in a baking dish and add the remaining chopped tomatoes. Bake in a preheated oven at 200°C (convection oven) for 35-40 minutes. While the peppers are baking, cook the desired amount of rice according to the package instructions. Finally, chop the parsley. Remove the peppers from the casserole dish, season the broth with salt and pepper, and stir in the chopped parsley. Season again and serve with the rice.