Stuffed bell peppers

Nutrition per serving

• Step 1/6

  
  • 1⅓ onions
  • 1⅓ cloves garlic
  • 6⅔ g marjoram
  • 6⅔ g parsley
  • 2 red bell peppers
  • oven
  • cutting board
  • knife

  Finely chop onion and garlic into small pieces. Chop marjoram and parsley. Cut peppers in half and remove cores with the help of a spoon. Pre-heat oven to 160°C/320°F.

• Step 2/6

  
  • 333⅓ g ground beef
  • 33⅓ g pine nuts
  • 13⅓ g mustard
  • ⅔ egg
  • 46⅔ g breadcrumbs
  • 1⅓ tsp ground paprika
  • salt
  • pepper
  • big bowl

  Mix ground beef with half of the onions, as well as the garlic, pine nuts, mustard, egg, majoram, parsley, and breadcrumbs in a large bowl. Season with paprika, salt, and pepper to taste.

• Step 3/6

  
  • ovenproof frying pan

  Stuff halved peppers with ground beef mixture and sauté in a frying pan for approx. 2 – 3 min. on all sides.

• Step 4/6

  
  • ⅔ tbsp tomato paste
  • 100 ml red wine

  Remove peppers from frying pan and sauté the remaining half of onions until golden brown. Add tomato paste and deglaze pan with red wine. Allow to reduce.

• Step 5/6

  
  • 166⅔ ml vegetable stock
  • 133⅓ g basmati rice
  • salt
  • oven
  • medium pot

  Return bell peppers to frying pan, then add vegetable stock. Transfer to oven and bake for approx. 30 min. at 160°C/320°F. In the meantime, add rice, water, and salt to a medium pot and bring to boil.

• Step 6/6

  

  Once the peppers have softened, remove from pan, then simmer sauce to thicken if necessary. Serve with rice and enjoy!