Stuffed bell peppers with bacon
- 8 stuk(s) rode paprika's
- 2 stuk(s) uien
- 100 g spek
- 2 eetlepel(s) olijfolie
- 100 g rondkorrelige rijst
- 200 ml water
- 1 theelepel(s) zout
- 1 takje peterselie
- 100 g gehakt
- ½ theelepel(s) zout
- 1 snufje peper
- 500 ml vegetable stock
- 1 snufje peper
- ½ theelepel(s) zout
- 500 ml tomatenpuree
Voorbereiding
- Wash the peppers, remove the top and scoop out the core.
- Sear the bacon.
- Prepare the filling. Sauté the finely chopped onions over some oil; then, add the rice. When the rice turns translucent, add double the amount of boiling water. Season with salt and cook for approximately 15 minutes.
- When the rice cools down, add it to the meat and add finely chopped bacon and chopped parsley. Season with salt and pepper.
- Prepare the sauce. In a bowl, combine the broth and tomato paste. Season to taste.
- Stuff each bell pepper up to two thirds, and cover with the top. Place them with the caps turned downwards, one next to the other, into a pot or pan with tall sides. Cover with sauce that should reach as high as the caps.
