Stuffed Peppers

For the stuffed peppers, rinse the peppers, cut them in half lengthwise, pit them, but leave the stem attached. Cut two bell pepper halves into small cubes.

Soak the bread roll in tap water. Peel and finely dice onion and garlic. Clean and rinse spring onions and cut into rings. Squeeze out the bread roll. Mix with garlic, onions, herbs, salt, egg, bell pepper, diced bell bell pepper and the minced meat. Mix in the cooked black rice as well.

Season bell pepper halves with salt from the inside and fill with the mixture. Place them side by side in a gratin dish, add soup.

Cook the stuffed peppers in a heated oven (electric oven: 200 °C, gas: level 4, convection oven: 180 °C) for about 40 minutes.

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