Peppers stuffed with mince and rice

Ingredients for 4 portions

• 4Bell peppers, red, large
• 100 gPaella rice
• 3 tbspOlive oil
• 1Yellow onion, finely chopped
• 2 clovesGarlic, finely chopped
• 400 gMixed mince
• to tasteSalt
• to tasteBlack pepper
• 200 gCrushed tomatoes
• 1 tspPaprika
• ≈ 150 mlWater

Method

1. Heat the oven to 190 °C. Wash the peppers and cut off the tops with the stalks; keep them as lids. Remove the seeds and white membranes.
2. Boil the rice in salted water for 10 minutes, until half cooked, then drain.
3. Meanwhile, heat 2 tbsp of the oil in a frying pan and soften the onion and garlic over a medium heat for 6 minutes.
4. Add the mince, season with salt and pepper and fry for 5 minutes, breaking it up, until no longer pink.
5. Stir in the tomatoes and paprika and cook for 5 minutes. Mix the filling with the rice.
6. Fill the peppers without packing too tightly and put the lids on. Stand them upright in a baking dish, drizzle with the rest of the oil and pour the water into the bottom of the dish.
7. Bake for 50 minutes, until the peppers are soft and the skins lightly charred.
8. Serve the peppers with the juices from the dish spooned over.

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