Stuffed pointed peppers with yellow rice

Name: stuffed pointed peppers with yellow rice
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 sweet onion; 300 g minced beef; 1 medium sized egg; 50 g herb breadcrumbs pack of 150 g; 2 sweet pointed pepper; 325 g yellow rice; 1 el traditional olive oil; 300 g crispy corn tin can

A nice Mediterranean recipe. The lactose-free main course contains the following ingredients: meat, medium-sized egg and traditional olive oil.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)
1 aluminium foil

Directions

Preheat the oven to 200 ° C.
Chop the half sweet onion very finely. Mix with the minced beef, the egg, breadcrumbs and pepper and salt to taste.
Halve the sweet peppers in the length and remove the stalk and the seeds. Fill the peppers with the minced meat and put them in the oven dish.
Cover with aluminum foil. Put them in the middle of the oven and fry the peppers until done in 30 minutes. After 20 minutes, remove the aluminum foil.
Boil the rice according to the instructions on the package.
Cut the rest of the onions coarsely. Heat the oil in a frying pan and fry the onion until golden brown. Add the corn grains and heat.
Stir the onions and corn grains through the rice and serve with the stuffed peppers.

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Nutrition

685Calories

Sodium38% DV920mg

Fat28% DV18g

Protein56% DV28g

Carbs33% DV98g

Fiber36% DV9g

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