Spanish Stuffed Peppers

Ingredients

Yellow bell pepper 600g

Red bell pepper 600g

Ground meat 250g

Long-grain rice 150g

Chicken bouillon cube 1

Tomato 270g

Olive oil 2 tbsp

Onion 150g

Garlic 2 cloves

Paprika 1 tsp

Cumin 1 tsp

Raisins 55g

Pistachios 35g

Tomato paste 2 tbsp

Oregano 2 tbsp

Parsley 2 tbsp

Salt to taste

Pour olive oil into a frying pan and heat. Add diced onion and garlic (pressed). Add spices: paprika and cumin. Fry, stirring, until the onion is soft. Rinse the rice and add it to the onion, frying briefly. Add 250 ml of chicken stock (or a bouillon cube), bring to a boil, and season with salt. Reduce heat and simmer for 10 minutes, until almost done. Remove from the stove and let it simmer for another 15 minutes, covered.

Separately, fry the ground meat in a dry frying pan until light golden brown. Finely chop the tomatoes, oregano, parsley, and raisins. Mix everything with the rice. Add the pistachios and stir again. Trim the tops of the peppers, remove the seeds, and wash them. Stuff the peppers with the filling. Place in a baking dish and brush with olive oil. Bake in the oven at 200°C (400°F) for 30-35 minutes.

Bon appétit!