Gefuellte Paprika mit Hackfleisch, Reis und Tomatensauce

Version v1 current · History (1) · Made

Serves 3

Ingredients

• 4 red bell pepper
• 20 ml olive oil
• 1 onion (finely diced)
• 4 garlic cloves (minced)
• 500 g gemischtes Hackfleisch (Rind/Schwein)
• 150 g instant rice (parboiled, dry — do not precook)
• 1 egg
• 30 g Parmesan (grated)
• 5 g paprika
• 5 g dried oregano
• 5 g salt
• black pepper
• 400 g canned chopped tomatoes
• 200 ml vegetable broth
• 5 g sugar

Steps

1. Preheat oven to 190°C.
2. Slice the tops off red bell pepper (4) and set aside as lids. Remove seeds and white ribs. Trim a thin slice off the bottom of any that won't stand flat, without cutting through. Stand upright in a baking dish.
3. Heat olive oil (15 ml) in a pan over medium. Soften onion (1) ⏲ 3 minutes, add garlic cloves (3), cook ⏲ 1 minutes more. Remove from heat and cool slightly.
4. In a large bowl, combine gemischtes Hackfleisch (500 g), instant rice (150 g), the sauteed onion and garlic, egg (1), Parmesan (30 g), paprika (5 g), dried oregano (5 g), salt (5 g), and black pepper. Mix well with your hands. Pack the filling firmly into each pepper — it should dome slightly at the top. Set the lids back on.
5. In the same pan, heat olive oil (5 ml) over medium. Add garlic cloves (1), cook ⏲ 30 seconds. Add canned chopped tomatoes (400 g), vegetable broth (200 ml), sugar (5 g), salt, and black pepper. Simmer ⏲ 5 minutes. Pour into the baking dish around the peppers. Spoon a little sauce over the tops.
6. Cover the dish with foil and bake ⏲ 30 minutes. Remove foil and bake a further ⏲ 15 minutes until the tops are lightly browned and the peppers are tender.
7. Serve each adult a whole stuffed pepper with sauce spooned over and extra Parmesan on the table. For Cozy: spoon filling and sauce into a small bowl, skip the pepper entirely.