Stuffed Peppers in the Oven

Ingredients

• 1 slice whole wheat toast
• 400 g chunky tomatoes (canned or in a tin)
• 1 sachet mixed herbs (frozen)
• paprika powder (sweet)
• Salt
• Pepper
• 2 yellow bell peppers
• 1 onion
• 200 g Beef mince
• 1 tbsp low-fat quark
• 2 tsp capers (drained; jarred)
• chili powder
• 1 long grain rice pouch

Instructions

1. 1.

   Soak the toast in warm water in a small bowl.

2. 2.

   Place the chunky tomatoes in a shallow baking dish and season with half of the frozen herbs, paprika powder, salt, and pepper.

3. 3.

   Halve, deseed, wash the bell peppers and place them on top of the tomatoes in the dish.

4. 4.

   Peel, halve, and finely chop the onion.

5. 5.

   Combine the onions and mince in a large bowl. Squeeze the toast dry and crumble it with your fingers into the mince. Add the quark and capers as well.

6. 6.

   Season the mince generously with chili powder, salt, and pepper and knead it into a loose mass.

7. 7.

   Fill the bell pepper halves with the mince. Bake the stuffed peppers in the oven at 200 °C (fan: 180 °C; gas mark 3) for approx. 30 minutes.

8. 8.

   Meanwhile, cook the rice according to package directions in salted water. Then remove it from the water with a ladle, cool it under cold water and drain well.

9. 9.

   Open the pouch and put the rice in a bowl. Add the remaining herbs and mix well. Serve with the stuffed bell peppers and tomato sauce.