Stuffed Peppers with Chicken Mince and Rice

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

It's best to use salad peppers rather than bell peppers, as they have thinner skin. You'll need a large tomato and a medium-sized onion.

Ingredients

Sweet Pepper - 8 pieces
Rice - 3.5 oz
Pork Mince - 14.1 oz
Carrot - 1 piece
Onion - 1 piece
Potato - 1 piece
Passata Tomato Sauce - 2 tablespoons
Garlic - 3 cloves
Olive Oil - 3 tablespoons
Salt - 2 teaspoons
Paprika - 1 teaspoon

Step by Step guide

Step 1

Boil the rice until half-cooked: in a pot, add 1 glass of water to the rice, add a pinch of salt, and bring to a boil, then cook for a few more minutes until the water is absorbed.

Step 2

Clean the peppers from the seeds and stems, and rinse them.

Step 3

Mix the mince with the cooled rice and two pinches of salt, and tightly stuff the prepared peppers with this mixture.

Step 4

Grate the carrot on a fine grater, finely chop the onion, and roughly chop the garlic. Sauté the vegetables in a small amount of olive oil for 7-10 minutes until softened. Blanch the tomato, peel it, and add it to the vegetable sauté along with the tomato paste, two pinches of salt and pepper, and paprika. Heat it up, pour in 200 ml of water, and bring to a boil.

Step 5

Place the stuffed peppers in a pot in 1-2 layers, with 200 ml of water at the bottom. Top the peppers with the vegetable sauté without mixing. Put the pot on the heat and bring to a boil, then reduce the heat to medium and simmer the peppers covered for 35-45 minutes.