Stuffed peppers with tomato rice and mince

Stuffed peppers with tomato rice and mince
Serves 4
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Prep Time
35 min
Cook Time
25 min
Total Time
1 hr
Prep Time
35 min
Cook Time
25 min
Total Time
1 hr
Ingredients
  1. 2 each yellow, green and red peppers
  2. 2 tomatoes
  3. 2 onions
  4. 6 tbsp Collar of Gold, Irish Rapeseed Oil
  5. 175 grams of rice
  6. 1/2 teaspoon salt
  7. 600 ml vegetable stock
  8. 4 tbsp chopped tomato
  9. 200 g lean Irish minced beef
  10. 1 onion finely chopped
  11. 3 garlic cloves finely chopped
  12. small bunch of parsley
  13. 200 ml tomato puree
Instructions
  1. Wash the peppers well, cut off the top portion. Remove the seeds and white centres..
  2. For the tomato rice, cut the tomatoes into small pieces. Peel the onion and garlic, and finely dice. Fry in 3 tbsp Collar of Gold, Irish Rapeseed Oil
  3. Add the chopped tomatoes, let them cook briefly then season with sugar, paprika, salt. Add the tomato puree and stir.
  4. Add the rice, pour in the vegetable stock, mix and simmer for 15 minutes so as the rice remains under cooked.
  5. Meanwhile, heat 3 tbsp Collar of Gold, Irish Rapeseed Oil in a heavy pan and sauté the mince beef. Add the rice and tomato mixture and continue to cook for another 5 minutes.
  6. Allow to cool slightly and add the chopped parsley
  7. Using a spoon, carefully fill the peppers with the mixture and cook in a pre-heated oven at 200 ° C for 20 minutes.
Per person (approximate values)
  1. 471 kcal (1972 kJ), 20.5 g protein, 22.3 g fat, 46.5 g carbohydrates (3.9 g)
Collar of Gold Irish Rapeseed Oil https://collarofgold.ie/