1. Preheat the oven to 200°C (390°F). Prepare the rice according to the instructions on the package and weigh out 7oz./200g – or use a packet of pre-cooked microwave rice.

2. Peel and finely dice the onion and garlic. Wash and dry the bell peppers, then use a sharp knife to cut off the top of each bell pepper and scoop out the seeds. If the bell peppers do not stay upright on their own, straighten them slightly on the bottom. Set aside.

3. Heat up an ovenproof frying pan* with some olive oil. Sauté the diced onion and garlic until soft and glossy – takes about 2-3 minutes. Add the ground meat and let it brown for about 5-6 minutes. Add the dried oregano, basil, paprika powder, and tomato-paprika paste and cook/fry briefly with the rest. Season with salt and pepper. Deglaze the meat with the red wine, then add the cooked rice and mix in. Allow the mixture to simmer for some time until the liquid in the frying pan has almost completely evaporated. Fill the bell peppers with the mixture and set them aside. If there is any filling left, simply leave it in the pan.

4. Add a bit more olive oil to the pan and heat up again. Add the tomato passata, veggie stock powder, dried oregano, and basil and stir well. Season with salt and pepper and let the sauce simmer over a medium heat for about 3-4 minutes.

5. Place the stuffed bell peppers in the frying pan with the sauce and sprinkle them with some feta. If you like, you can also spoon some tomato sauce over the filling and feta and then add the lids on the bell peppers. Place the frying pan in the center of the oven and roast the stuffed bell peppers for about 35-40 minutes. The bell peppers should be soft with browned spots here and there. Remove from the oven – be careful, the frying pan and the handle are very hot! We like to serve the stuffed bell peppers with some salad on the side, but you can also use some extra rice or potatoes as a side.