Stuffed peppers topped with tomato slices

Name: Stuffed peppers topped with tomato slices
Ingredients: 12 medium bell peppers; 1 medium onion (150 g); 2-3 tablespoons oil; 700 g ground pork; 350 g rice; 2 teaspoons Vegeta; 1 teaspoon dried thyme; 1/2 teaspoon ground pepper; 1 teaspoon salt; 3 medium tomatoes (450 g); 1500 ml water; 500 ml tomato passata; 200 g sour cream

Diverse - Stuffed peppers topped with tomato slices by Iris O. - Recipia

Stuffed peppers topped with tomato slices fit snugly in the pot, leaving room for a slice of tomato. The pork and rice cook inside the peppers, while the tomato keeps the filling under its lid and gives the sauce a slight tang. I choose peppers of a similar size so they fit well in the same pot. Preparation: 30 minutes. Cooking: 46 minutes. Total time: 76 minutes. Servings: 6. Approximately 680 kcal and 28 g protein per serving.

Ingredients

12 medium bell peppers
1 medium onion (150 g)
2-3 tablespoons oil
700 g ground pork
350 g rice
2 teaspoons Vegeta
1 teaspoon dried thyme
1/2 teaspoon ground pepper
1 teaspoon salt
3 medium tomatoes (450 g)
1500 ml water
500 ml tomato passata
200 g sour cream

Preparation

1. Wash the peppers, cut off the tops and remove the stems and seeds. Then rinse them under running water. 2. Chop the onion and sauté it in 2-3 tablespoons of oil for 6 minutes, until softened and slightly translucent. 3. Mix the onion with 700 g ground pork, 350 g rice, 2 teaspoons Vegeta, 1 teaspoon thyme, 1/2 teaspoon ground pepper and 1 teaspoon salt. 4. Fill the 12 peppers, without packing the filling right to the top. Place a slice from the 3 tomatoes over each opening. 5. Arrange the peppers snugly in a large pot. Pour in 1500 ml water and 500 ml tomato passata, then simmer over medium heat for 40 minutes, until the rice is tender and the meat is no longer pink in the middle. 6. Serve the peppers with 200 g sour cream.

Notes

Polenta and sour cream go well alongside, with the tomato sauce poured over them. If you want to avoid dairy, you can skip the sour cream; it is only added when serving. Choose medium peppers with meaty walls and a fairly flat base; large ones may need more than 40 minutes. Keep the filling loose, since the uncooked rice swells as it cooks. If the tomatoes are small, cut slices wider than the pepper openings so they stay in place. Allow about 45 minutes for simmering before the meal; if you make them earlier, keep them in the fridge and eat them within 3 days.