Stuffed Peppers with Spring Onions
Stuffed peppers are a true classic loved in many kitchens around the world. This recipe combines red and yellow peppers filled with a hearty mixture of rice, minced meat, and vegetables. Perfectly cooked in the STONELINE Gourmet Roaster, the peppers gain a wonderful texture and intense flavor. Finally, they are garnished with fresh spring onions, adding a fresh, crunchy touch to the dish.
Ingredients
Stuffed Peppers with Spring Onions
3
red bell peppers
3
yellow bell peppers
400
g
minced meat (beef, pork, or mixed)
150
g
rice
1
large onion, finely chopped
2
cloves of garlic, finely chopped
1
can of chopped tomatoes (approx. 400 g)
1
Teaspoon(s)
paprika powder
1
Teaspoon(s)
cumin
Salt and pepper to taste
3
Tablespoon(s)
olive oil
2
spring onions, finely sliced
Preparation
Stuffed Peppers with Spring Onions
1.
Prepare the peppers by cutting off the tops and removing the seeds and white membranes. Lightly grease the STONELINE Gourmet Roaster and place the prepared peppers in it.
2.
Cook the rice according to the package instructions and set it aside.
3.
Heat the olive oil in a pan and sauté the chopped onion and garlic until translucent. Add the minced meat and cook until crumbly and lightly browned. Add the chopped tomatoes, paprika powder, cumin, salt, and pepper, and let the mixture simmer over medium heat for about 10 minutes. Stir in the cooked rice.
4.
Fill the prepared peppers with the minced meat and rice mixture. Cover with the lid of the roaster and bake in a preheated oven at 180°C for about 30-35 minutes until the peppers are soft.
5.
After baking, remove the stuffed peppers from the oven and sprinkle with the finely sliced spring onions. Serve hot.
