Stuffed Bell Peppers in Tomato Sauce

Bring the rice with 120 ml water and 1 pinch salt to a boil in a small pot, then cover and cook on the lowest heat for 12 minutes.

• 60 g rice
• 120 ml water
• salt

Meanwhile, while step 1 runs

Meanwhile, wash the bell peppers and pat them dry.

• 2 bell peppers

Meanwhile, while step 1 runs

Halve the bell peppers lengthwise, stems included, and cut out the seeds and white membranes. Keep the halves whole.

Meanwhile, while step 1 runs

Peel the onion and dice it finely.

• 1 onion

Meanwhile, while step 1 runs

Peel the garlic cloves and chop them finely.

• 2 garlic cloves

Heat the olive oil in the skillet over medium heat. Sweat the onion for 5 minutes, until golden yellow.

• 1 tbsp olive oil

Stir in 1 tbsp tomato paste and toast it until it darkens and smells fragrant.

• 1 tbsp tomato paste

Add the garlic and fry for 1 minute, until it smells good, without browning.

Pour the onion mixture into a bowl. The skillet stays on the stove for the sauce.

Add the ground beef, the cooked rice, the onion mixture and the egg. Season with paprika, salt and pepper and knead well.

• 250 g ground beef
• 1 egg
• 1 tsp paprika
• salt
• black pepper

Put the diced tomatoes, 1 tbsp tomato paste, sugar, oregano, salt and pepper in the skillet and simmer for 5 minutes, until the sauce thickens slightly.

• 400 g diced tomatoes
• 1 tsp sugar
• 1 tsp oregano
• salt
• black pepper
• 1 tbsp tomato paste

Meanwhile, while step 11 runs

Meanwhile, preheat the oven to 190 °C convection.

Meanwhile, while step 11 runs

Place the pepper halves in a baking dish and fill them with the filling. Press the filling down lightly.

Pour the tomato sauce around the pepper halves. Leave the filling exposed.

Slide the baking dish into the hot oven and bake for 35 minutes, until the peppers are soft.

Take the dish out and sprinkle the filling with the shredded cheese.

• 40 g shredded cheese

Bake for another 10 minutes, until the cheese is golden brown and the filling reaches 72 °C in the center.

Meanwhile, while step 17 runs

Meanwhile, pick the parsley leaves and chop them finely.

• ½ bunch parsley

Serve the stuffed peppers with the sauce and sprinkle with parsley.