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MommyFromSeattle
Peppers filled with rice and minced meat
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Ingredients
Directions
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Preheat the oven to 190ºC. Cut the caps of the peppers. Remove the seed lists and the seed. Boil the rice according to the instructions on the package.
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Fry the minced meat in the olive oil. Season with salt. Stir the chopped peppers, corn grits and dill or parsley and garlic from the peeler through the mince. Stir the cooked rice through the minced meat and fill the peppers with this mixture.
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Pour a dash of sieved tomatoes into each bell pepper. Place the caps on the peppers. Put the peppers upright in a refractory dish where they fit exactly. They fall over in too large a scale. Bake the peppers for about 40 minutes in the oven.
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Eat a fresh green salad with this dish.
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60 minMain dishonion, traditional olive oil, dried Provençal herbs, canned chickpeas, potato slices, frozen leaf spinach cut into part cubes, tomato, grated mature cheese,potato gratin with spinach -
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20 minMain dishfresh pointed cabbage, sweet onion, Thousand Islands salad dressing, traditional olive oil, chilled potato slices, beef tartar,fried tartar with pointed cabbage
Nutrition
480Calories
Sodium0% DV0g
Fat40% DV26g
Protein48% DV24g
Carbs12% DV35g
Fiber0% DV0g
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