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What’s Cooking?
Ingredients 4 green bell peppers 200 grams long-grain rice salt 2 onions 4 garlic cloves 3 sprigs flat-leaf parsley 2 tablespoons vegetable oil 250 grams mixed ground meat freshly ground pepper 1 tablespoon sweet ground paprika 5 ripe tomatoes 1 red chile pepper 300 milliliters vegetable broth Total Time: 1 hr 45 min Prep: 45 min Yield: 4 servings
Page 10
Preparation Preheat the oven to 200°C (approximately 400°F). Rinse the bell peppers, cut off top thirds and remove ribs and seeds. Cook the rice with a ratio of 1:2 boiling salted water until al dente, 20-25 minutes. Meanwhile, peel 1 onion and 2 cloves of garlic and chop finely. Rinse the parsley, shake dry, pluck off the leaves and chop finely. In a pan, heat the oil and sauté the onion and garlic until translucent, 1-2 minutes. Add the ground meat and cook until browned. Stir in rice and parsley, season with salt, pepper and paprika and place in the hollowed-out peppers. Rinse the tomatoes, remove stems, carve an X in the bottom and plunge in boiling water, then remove. Peel off skins, halve tomatoes and remove seeds. Finely chop flesh. Peel the remaining onion and garlic and chop finely. Chop chile pepper finely. Mash all with the diced tomatoes, divide mixture among stuffed peppers and replace pepper tops. Place peppers in a baking dish, pour broth around peppers and simmer, covered, for about 30 minutes in the preheated oven. Then remove the lid and let simmer for another 10 minutes. Serve immediately.