Stuffed peppers

1. Soak the slices of toast in warm water.

2. Peel and finely cut the onions and garlic.

3. Cut off the tops of the bell peppers. Core the bell peppers, remove the white skin on the inside and clean the tops.

4. Scald tomatoes with boiling water, remove the skins and dice. Finely chop the rosemary and thyme leaves.

5. Squeeze out the slices of toast, pick to pieces and add to the mince meat together with half of the onions and garlic. Knead with the egg, rice, and herbs, season well with salt, pepper and paprika powder.

6. Fill the peppers with the mince meat mixture and put the tops on.

7. Add the rest of the onions and garlic to the pot and close with the EasyQuick with the 24 cm sealing ring. Heat the pot on highest level up to the roasting window, switch to low level and roast the onion mixture.

8. Add the diced tomatoes and vegetable broth and put the peppers inside the pot.

9. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 25 minutes in the steam area.

10. Remove the basil leaves from the stems and cut finely, remove the bell peppers, puree the sauce, season to taste, plate with the bell peppers and sprinkle with basil.