Black Rice Stuffed Peppers

Tender red peppers hold a meat-and-black-rice filling in a creamy tomato sauce.

Cooking time ≈ 1 h 25 min

Estimated nutrition · Per serving
≈ 290 kcal · Protein 18 g · Carbs 23 g · Fat 14 g

Ingredients

• 5 long red sweet peppers
• 300–400 g ground meat (beef, pork, or a mix)
• 200–250 g cooked black rice
• 1 small onion, finely chopped
• 150 ml tomato juice
• 150 ml sour cream
• Salt, to taste
• Black pepper, to taste
• Your favorite spices, to taste

Method

1. Cook the black rice as its packet directs, then cool slightly. Mix with ground meat, chopped onion and seasoning.
2. Remove the pepper tops and seeds, then pack with filling. Stir tomato juice and sour cream together in roughly equal amounts.
3. Put the peppers in an ovenproof dish and cover with sauce. Bake at 180°C / 350°F for at least 1 hour until very tender, turning halfway.
4. Rest briefly in the sauce before serving.