Peppers stuffed with minced meat

Preheat the oven to 190ºC. Clean the peppers, remove the caps and hollow them out. Remove the seed lists and seeds. Check that the peppers can stand upright. If necessary, cut a thin slice from the bottom.

Boil the rice according to the instructions on the package. Spoon the cooked rice in a generous bowl.

Heat 2 tablespoons of olive oil in a frying pan and fry the minced meat quickly and until cooked. Press garlic cloves over the minced meat in a garlic press. Stir in salt and pepper to taste, Provencal herbs, parsley and paprika powder through the minced meat.

Spoon the minced meat and the onion into the bowl and mix well. Beat the eggs through this mixture and fill the peppers with it.

Place the stuffed peppers in the baking dish. Spoon 2 tablespoons of strained tomatoes on each bell pepper. Pour the rest of the sifted tomatoes into the dish next to the peppers. Cover the dish loosely with a sheet of aluminum foil and put it in the oven. Bake the peppers for about 20 minutes.

Spread the peppers over the plates and spoon a spoon of sour cream on each pepper. Place the caps on it.

Eat a mixed salad with this dish, made from lettuce, slices of tomato, cucumber and cubes of goat's cheese.