Stuffed peppers with minced meat and rice

Ingredients

• 4 large peppers (red, yellow or orange)
• 300 g minced beef
• 150 g long-grain rice
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 can chopped tomatoes (400 g)
• 200 ml tomato purée or passata
• 1 tsp paprika powder (smoked or sweet)
• 0.5 tsp cumin
• Salt and black pepper to taste
• Olive oil
• Handful of fresh parsley, roughly chopped
• 100 ml vegetable stock

Instructions

1. 1

   Cook the rice according to the package instructions and let it cool. Preheat the oven to 180°C.Cut off the tops of the peppers and remove the seeds and membranes. Keep the caps.Heat a splash of olive oil in the Dutch oven over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute.Add the minced beef and cook until crumbly. Season with paprika powder, cumin, salt and pepper.Stir the chopped tomatoes and the cooked rice into the meat mixture. Let simmer on low heat for 5 minutes.Generously fill the peppers with the meat mixture and place the caps back on.Pour the passata into the bottom of the Dutch oven. Stand the stuffed peppers upright in the pot and add a splash of water or stock so the bottom is covered.Put the lid on the Dutch oven and place it in the oven. Cook the peppers for 35 to 40 minutes until they are tender and the filling is piping hot all the way through.Just before serving, sprinkle freshly chopped parsley over the peppers and bring the Dutch oven straight to the table.