STUFFED BELL PEPPERS

This German recipe is so easy to prepare. One pepper per person is just enough to fill you up. French  bread and green salad are good accompaniment for this simple yet delicious meal. The recipe is from DR. OETKERS' GERMAN COOKING TODAY.

YOU WILL NEED:

4 Large peppers

50 g long grain rice

250 ml boiling water(for the rice)

2 small onions

1 egg

375 minced meat (half pork, half beef)

4 tbs olive oil

200 g tomatoes

375 ml hot water(for the peppers)

white sauce thickener

2 tbs double cream (30% fat)

lemon juice



CUT OFF THE STEMS OF 4 LARGE PEPPERS(1KG) SLICE A LID FROM THE TOP OF EACH PEPPER. REMOVE THE WHITE INNER SKIN AND THE SEEDS, WASH THE PEPPERS, DRY THEM AND PRICK THE BASE OF EACH SEVERAL TIMES WITH A NEEDLE.





i hope you can see the needle, kinda blurry





FOR THE FILLING:   PUT 50 G LONG GRAIN RICE (PARBOILED) INTO 250 ML (1/4) BOILING SALTED WATER RETURN TO THE BOIL AND COOK THE RICE. IT MUST STILL BE FAIRLY FIRM. DRAIN THE COOKED RICE ON A SIEVE, REFRESH WITH COLD WATER. ( I  do the shortcut, i use leftover rice instead to save time)
PEEL AND DICE 1 SMALL ONION MIX ONE EGG WITH 375 G MINCED MEAT (half pork, half beef) SEASON TO TASTE WITH SALT AND PEPPER.




FILL THE PEPPERS WITH THIS MIXTURE, PUT THE LIDS ON TOP.




PEEL AND DICE 1 SMALL ONION HEAT 4 TBS OLOVE OIL. SAUTE THE ONION, PLACE THE PEPPERS INTO THE PAN WITH THE ONIONS. WASH 200 G TOMATOES. CUT THE ENDS, SLICE THE TOMATOES AND PLACE IN THE PAN. POUR IN 375 ML (3/8 L) HOT WATER. COOK VEGETABLES UNTIL TENDER. REMOVE PEPPERS AND KEEP WARM ON A SERVING DISH.

PUSH THE TOMATO SAUCE THROUGH A SIEVE, AND MEASURE OFF 375 ML (3/8L). BRING TO THE BOIL AND THICKEN WITH WHITE SAUCE THICKENER. ADD 2 TBS DOUBLE CREAM (30 % FAT). SEASON THE SAUCE TO TASTE WITH SALT AND LEMON JUICE.



COOKING TIME FOR RICE: 12-15 MIN

COOKING TIME FOR VEGETABLES: APPROX. 50 MIN