Servings: 4

Preparation: 35 min

Ingredients

• 2 yellow peppers
• 2 green peppers
• 2 red peppers
• 2 tomatoes
• 2 onions
• 4 tbsp canola oil
• 175 g whole grain rice
• 1 pinch of sugar
• paprika powder
• 1/2 tsp salt
• 600 ml vegetable broth
• 4 tbsp tomato paste
• 200 g ground beef
• 1 onion
• 1/2 garlic clove
• 1/2 bunch of parsley
• 1 egg
• Nutmeg
• 250 ml tomato purée

Methods

1. Wash the peppers well and cut off the top quarter of each pod.
2. Remove the core and membranes of the peppers.
3. To prepare the tomato rice, first cut the tomatoes into small pieces, peel the onions, dice finely and sauté in 1 tablespoon of rapeseed oil, add the tomatoes.
4. Let them sauté briefly and season with a pinch of sugar, plenty of paprika powder, salt and tomato paste.
5. Add the whole grain rice, pour in the vegetable broth.
6. Bring to the boil and let the rice simmer for 15 minutes over a moderate heat so that it doesn’t turn mushy.
7.  Meanwhile, heat 2 tablespoons of oil and sauté the minced
8. meat in it.
9. Peel 1 onion and the garlic clove, chop finely and sauté in 1 tablespoon of oil in a pan.
10. Add the ground beef and sauté for 5 minutes.
11. Rinse the parsley, drain, and finely chop.
12. Mix the minced meat, egg and
13. parsley, season generously with nutmeg, paprika powder, pepper, and salt and knead well.
14. Mix the minced meat mixture with the rice and stuff into the peppers.
15. Pour the tomato purée into a casserole dish, put the peppers in it and cook in a preheated oven at 200 °C for 20 minutes.

Nutrition facts (Per Servings)

• Kcal: 415 (1737 kJ)
• Protein: 21.1 g
• Fat: 15.1 g
• Carbohydrates: 47.9 g