Gefüllte Paprika (German Stuffed Peppers with Minced Beef and Rice)

• 150 g Medium-grain rice
• 4 large Green pepper
• 1 large Yellow onion
• 1 tbsp Olive oil
• 500 g Minced beef
• 2 tsp Sweet paprika
• ½ tsp Black pepper
• 2 tsp Fine sea salt
• 700 ml Tomato passata
• 250 ml Beef stock
• 15 g Fresh parsley

1. Heat the oven to 190°C (375°F). Cook the rice in a saucepan of salted water until just tender, then drain well and leave to steam-dry for a few minutes.
2. Meanwhile, slice the tops off the peppers and remove the seeds and white pith. Finely dice the onion and finely chop the parsley.
3. Heat the olive oil in a frying pan over medium heat and cook the onion with a pinch of the salt until softened, 6 to 8 minutes. Tip into a mixing bowl and let it cool slightly.
4. Add the minced beef, cooked rice, most of the parsley (reserve a little for serving), sweet paprika, black pepper and the remaining salt to the bowl. Mix until evenly combined, but do not overwork it.
5. Stuff the peppers firmly with the beef and rice mixture and sit them upright in a baking dish. If you have pepper tops, set them on like little lids.
6. Stir the tomato passata and beef stock together, then pour around the peppers. Bake for 55 to 60 minutes, basting the peppers with sauce halfway through, until the peppers are tender and the filling is cooked through.
7. Rest for 5 minutes, then spoon plenty of sauce over each pepper. Finish with the reserved parsley and serve hot.

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