Bell Peppers Stuffed with Ground Meat

Ingredients

• 150 g long‑grain rice (parboiled)
• Salt
• 4 bell peppers
• 400 g mixed ground meat
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• paprika powder (sweet)
• 1 pinch chili flakes
• 2 tbsp chopped parsley
• 1 onion
• 1 Garlic clove
• 2 tbsp Tomato paste
• 600 g diced tomatoes
• 3 tbsp heavy cream
• 1 tbsp Apple cider vinegar
• 1 tsp sugar

Instructions

1. 1.

   Preparation

2. 2.

   Cook the rice in 300 dl salted water in a pressure cooker, close the lid and heat on level 2 for about 4 minutes. Quickly drain and remove the rice; it should still have a slight bite.

3. 3.

   Wash the bell peppers, cut off the tops and remove seeds and white membranes. Brown the ground meat in 2 tbsp hot oil in a pan until crumbly, seasoning with salt, pepper, paprika and chili. Mix in parsley and rice. Fill the peppers with the mixture and replace the tops.

4. 4.

   Cooking

5. 5.

   Place the stuffed peppers in a steamer basket and pour a little water underneath. Close the pressure cooker and heat on level 2 for about 20 minutes.

6. 6.

   Sauce

7. 7.

   Peel and finely chop the onion and garlic. Sauté them in remaining oil until translucent. Add tomato paste briefly, then add tomatoes and simmer for 10–15 minutes until thickened. Stir in cream and season with vinegar, sugar, salt and pepper.

8. 8.

   Serving

9. 9.

   Let the pressure cooker release slowly. Plate the peppers with sauce and serve with optional parsley potatoes.