Mediterranean Stuffed Bell Peppers with Minced Meat
Description
Juicy bell peppers stuffed with savory minced meat and rice, baked with melted cheese in a rich tomato sauce.
Ingredients (11)
Hackfleisch Gemischt XXL650 g~6,49€ / 1.2kg
Paprika Rot1000 g (2 Packungen à 500 g)~3,99€ / 1kg
Gelbe Zwiebeln200 g~1,69€ / 2kg
Bio Käse gerieben150 g~1,39€ / 150g
Natives Olivenöl Extra Vegan40 ml~5,99€ / 1l
Reis200 g~1,99€ / 1 Packung (500g)
Tomatenpassata500 g~1,29€ / 1 Flasche (500g)
Salz1 PrisePantry
Schwarzer Pfeffer1 PrisePantry
Paprikapulver edelsüß1 ELPantry
Frische Petersilie0,5 BundPantry
Nutrition per serving
Calories🔥 ≈754 kcal
Carbs🥯 ≈50 g
Protein🍗 ≈37 g
Fat🥓 ≈44 g
Instructions
- Cook the rice in a pot with double the amount of salted water according to the package instructions for about 18 minutes, then drain.
- Preheat the oven to 180 °C (top/bottom heat). Wash the red bell peppers, cut off the tops, remove the seeds, and lightly salt the insides.
- Finely dice the yellow onions. Heat half of the olive oil in a pan over medium heat and sauté the onions for 4 minutes until translucent.
- Add the mixed minced meat and sear over high heat for about 6 minutes until well-browned and fragrant. Season with salt, pepper, and paprika powder.
- Mix the cooked rice into the minced meat and evenly fill the prepared bell peppers with the mixture.
- Mix the tomato passata with the remaining olive oil, salt, and pepper, and pour into a baking dish. Place the stuffed peppers inside.
- Distribute the organic cheese over the fillings and bake the dish in the oven at 180 °C for 35 minutes until the cheese is melted and golden brown. Sprinkle with fresh parsley before serving.
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