Peppers stuffed with beef mince and rice

Ingredients for 4 portions

• 4Bell peppers, large, red
• 100 gRice
• 2 tbspRapeseed oil
• 1Yellow onion, chopped
• 2 clovesGarlic, chopped
• 500 gBeef mince
• 1 tspPaprika
• 1 tspOregano
• to tasteSalt
• to tasteBlack pepper
• 500 gCrushed tomatoes
• 1Egg
• 40 gGrated cheese
• 150 gMozzarella, sliced

Method

1. Heat the oven to 200 °C. Halve the peppers lengthways and remove the seeds and white membranes.
2. Boil the rice in salted water for about 12 minutes, until almost tender, then drain.
3. Meanwhile, soften the onion and garlic in the oil in a frying pan for about 5 minutes.
4. Add the mince and fry for about 8 minutes, breaking it up, until no longer pink. Season with paprika, oregano, salt and pepper.
5. Stir in half the crushed tomatoes and cook for 5 minutes. Take off the heat and mix in the rice, egg and grated cheese.
6. Pour the rest of the tomatoes into an ovenproof dish and season with a little salt. Lay the pepper halves in the dish and fill them generously.
7. Bake for about 35 minutes, until the peppers are tender.
8. Lay the mozzarella over the filling and bake for 8 more minutes, until melted and golden. Serve with the tomato sauce from the dish.

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