Hungarian-Style Stuffed Peppers

Ingredients

• 4 green bell peppers
• 200 g long-grain rice
• Salt
• 2 onions
• 4 Garlic cloves
• 3 sprigs parsley
• 2 tbsp Vegetable oil
• 250 g mixed ground meat
• pepper (ground)
• 1 tbsp sweet paprika powder
• 5 ripe tomatoes
• 1 red chili pepper
• 300 ml Vegetable broth

Instructions

1. 1.

   Preheat the oven to 200°C (Oven/Convection). Wash the peppers, cut off the tops and remove seeds and white membranes. Cook the rice in a ratio of 1:2 with salted boiling water for 20-25 minutes until al dente.

2. 2.

   Meanwhile peel and finely dice one onion and two garlic cloves. Wash the parsley, shake dry, pluck leaves and finely chop.

3. 3.

   Heat oil in a pan and sauté onion and garlic for 1‑2 minutes until translucent. Add ground meat and brown it. Mix in cooked rice and parsley, season with salt, pepper, and paprika, then fill the hollowed peppers.

4. 4.

   Wash tomatoes, remove stems, score the underside crosswise, blanch in hot water, peel, deseed, and finely chop the flesh.

5. 5.

   Peel remaining onion and garlic, dice finely, combine with tomato cubes and chili, and puree. Brush pepper tops with this mixture and place them back on the peppers. Put the stuffed peppers in a baking dish, cover, pour broth over, and bake covered for about 30 minutes. Remove the lid and bake uncovered for another 10 minutes. Serve plated.

6. 6.