Stuffed peppers

148.68 Kcal per serving

Tags:
#Brown Rice #Red Pepper

Preparation

Preheat the oven to 200ºC with heat up and down.
In a large frying pan we put the oil and bring it to medium heat.
While we peel and cut the garlic cloves into not very thin slices. We add them to the hot oil, lower the heat and let them cook.
Add the meat into pieces with a pinch of salt and cook it for a few minutes. We reserve the meat on a plate, leaving the garlic in the pan.
Now we add to the pan with the oil and garlic, the tomato and a pinch of sugar. Cover and cook for about 10 minutes over low heat.
Uncover and add the reserved meat, salt and parsley and cook for another 5 minutes.
After this time we test the salt point, the tomato must be quite salty so that after cooking with the rice it is not sweet.
Add the rice and mix well.
We cut the nipple of the pepper and with the help of a spoon we stuff the peppers with the rice. We put the lid on them and wrap them individually in aluminum foil.
We place them on a standing baking tray with the lid up so that the broth generated from cooking does not come out. And we put them in the oven for about an hour and a half, depending on the size of the peppers. We will check if the rice is cooked.
We will remove from the oven and open the paper being careful not to burn ourselves with the steam. We serve on a plate and taste the authentic peppers stuffed with rice and baked meat.

Nutritional values

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