Stuffed Peppers with Long Grain Rice and Minced Meat

For stuffed peppers, cut the top quarter of each bell pepper into small pieces and remove the core and white inner skin. Cut the tomatoes into small pieces.

Peel the onion and garlic clove, cut into small cubes and sauté in 1 tbsp hot oil until soft. Add the tomato pieces, steam briefly and season with paprika powder, salt and Ayvar.

Add the long-grain rice, pour in vegetable soup, bring to a boil and let the long-grain rice stand at medium heat for 20 minutes so that it is still grainy.

Preheat the oven to 200 °C. Heat 1 tablespoon of rapeseed oil and brown the minced meat for about 5 minutes. Chop the parsley.

Add the minced meat, season with pepper, nutmeg, paprika powder and salt, mix well with the long grain rice and fill the peppers with it.

Pour the tomato puree into a not too big gratin dish, put the peppers into it and cook in the preheated oven for 20 minutes.

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