Mixed Stuffed Vegetables

Ingredients

• 125 g long‑grain rice
• Salt
• 2 yellow bell peppers
• 2 beef tomatoes
• 4 onions
• 1 Shallot
• 2 Garlic cloves
• 2 tbsp Vegetable oil
• 300 g mixed ground meat
• 1 tbsp freshly chopped parsley
• 1 tbsp freshly chopped basil
• 1 red, chopped chili pepper
• 4 dried pickled tomatoes, chopped
• 2 tbsp toasted almond flakes
• pepper (ground)
• 150 ml dry white wine
• 0.5 bunch thyme

Instructions

1. 1.

   Cook the rice in 250 ml boiling salted water until al dente.

2. 2.

   Wash the bell peppers and tomatoes, cut off a lid from each and hollow them out. Peel the onions and cook them in salted water for about 15 minutes until soft. Cool, cut off a lid and hollow them out.

3. 3.

   Preheat the oven to 200°C (400°F) with top and bottom heat.

4. 4.

   For the filling, peel and finely chop the shallot and garlic, then sauté them in a hot pan with oil until translucent. Add the ground meat and cook until crumbly. Mix in the cooked rice, herbs, chili, tomatoes, almonds, salt, pepper, and fill the vegetables. Replace the lids, place the stuffed vegetables in a greased oven‑proof dish, pour over the wine, scatter thyme around, and bake for about 30 minutes.

5. 5.

   Remove from the oven and serve immediately.