- 4 red bell peppers
- 8 carrots
- 200g rice (preferably brown rice)
- 400g ground beef
- 4 tbsp tomato paste
- Thymus/basil/herbs de Provence
Wash the bell peppers, cut of the top (this will become the “lid”) and remove the seeds. Peel the carrots and chop them. You can cook the bell peppers in boiling water, but it’s better to steam them to retain the nutritional content. Same goes for the carrots.
Cook the rice.
Put some margarine in a deep pan and bake the ground beef in it. Then add the tomato paste. When the carrots are ready, put them in the pan. Season as you like with thymus, basil and herbs de Provence. Finally add the cooked rice to the mix.
Grease a baking dish with oil. Stuff the bell peppers with the stuffing mix and place them in the dish. If you have some leftover stuffing, you can put it around the bell peppers in the baking dish. Don’t forget to put the “lids” back on the bell peppers.
Place the dish in the oven at 200°C for 15 minutes.
|per 100g||per portion|
|Dietary Fiber (g)||2,2||10,6|