Pasta dishes are always a good idea!
Rinse the peppers, cut the tops into small pieces, scoop out the insides. Chop two peeled garlic cloves, one peeled onion and the washed parsley and sauté them in 1 tbsp oil in a frying pan.
Heat the diced dry bread with the milk in a saucepan, remove from the heat, add the garlic-onion-parsley mixture and the minced meat. Add the eggs and the long grain rice, season with salt and pepper and mix until smooth.
Finally, fold in the toasted pine nuts.
Fill the peppers with the mixture and place the lids on top. Heat two tablespoons of oil in a roasting pan and fry the peppers briefly. Add two cloves of chopped garlic, pour tomato juice and beef broth, quartered canned tomatoes and rosemary, close the roaster with the lid.
Cook in oven heated to 180 °C for about 40 minutes. In the meantime, cook pasta in salted water with a tbsp of oil until al dente. In a large frying pan, sauté butter, 2 cloves of chopped garlic and cubes of half an onion, mix with the drained pasta and the arugula (rocket) cut into strips. Remove the roaster from the stove, add chopped chilies, tomato ketchup and cubes of peeled tomatoes to the sauce. To serve, sprinkle peppers with a little parsley. Creator: P. Mackert
Legend: bn: Bd. Cn: Can tb: El.
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