Ingredients
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For the filling
For the sauce
Method
-
Prepare the peppers
Wash the peppers, cut off the tops and carefully remove the seeds and some of the inner membranes.
10 min -
Make the filling
Fry the onion in the oil until soft and translucent, then mix it with the minced meats, the raw rice, garlic, egg, parsley, sweet paprika, salt and pepper.
8 min -
Stuff the peppers
Fill the peppers with the mixture, but do not pack them tightly, as the rice will still swell. Stand them snugly in a high-sided pan.
5 min -
Pour the sauce
Mix the tomato purée with the water and pour it around the peppers so that most of them are covered.
2 min -
Simmer
Cover and simmer over a medium heat on a low setting until the peppers are soft, the rice is cooked and the meat is cooked through.
50 min -
Serve
Before serving, taste the sauce and adjust the salt, then spoon the sour cream over the peppers and finish with a sprinkle of parsley.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 2 195 kcal | 549 kcal |
| Fat | 128 g | 32 g |
| of which saturates | 53 g | 13 g |
| Carbohydrates | 167 g | 42 g |
| Protein | 100 g | 25 g |
| Fibre | 26 g | 6,4 g |
An estimate calculated from the raw weight of the ingredients. Not included: parsley, water, olive oil. Calculated with approximate data: onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: milk, egg
For sensitive digestion: onion, garlic, sour cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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