Gefüllte Paprika in Tomato Sauce (German Stuffed Peppers)

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

1. Heat the oven to 180°C (355°F). Cook the rice in a saucepan of lightly salted water until just tender, then drain well and cool for 5 minutes.
2. Meanwhile, cut the tops off the peppers and remove the seeds and membranes. Finely chop the onion and crush the garlic; 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, about 6 minutes. Add the garlic and cook for 1 minute more, then scrape into a mixing bowl to cool slightly.
4. Add the minced beef, cooked rice, parsley, sweet paprika, black pepper and the remaining salt to the bowl. Mix thoroughly until evenly combined, then divide and pack the filling into the peppers.
5. Stir the tomato passata and beef stock together in the baking dish, then nestle the stuffed peppers into the sauce. Spoon a little sauce over the tops, cover the dish with foil, and bake for 45 minutes until the peppers are tender and the filling is cooked through.
6. Remove the foil and bake for 5 minutes to reduce the sauce slightly. Rest for 5 minutes, then serve with plenty of sauce spooned over the top.

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