Stuffed Pork Rolls on Bell Pepper Rice

Name: Stuffed Pork Rolls on Bell Pepper Rice
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 Portionen
Ingredients: 1 piece red bell pepper; 2 piece yellow bell peppers; 2 piece Onions; 3 tbsp Olive oil; 4 piece Pork escalope (à 150g); 1 pinch Salt; 1 pinch Pepper; 1 pinch Paprika powder (sweet); 250 g Rice

Main course

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Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

These stuffed pork rolls are a hearty and colorful dish that is perfect for a cozy dinner. The rolls are prepared with an aromatic bell pepper and onion filling and served on a bed of spicy bell pepper rice. I like to make this dish when I want to cook something hearty and special at the same time. The preparation is a bit more complex, but the result is well worth it. The bell pepper rice goes wonderfully with the juicy rolls and provides a great taste combination. An absolute must for all lovers of hearty cuisine!

Ingredients (9 ingredients)

1 piece red bell pepper
2 piece yellow bell peppers
2 piece Onions
3 tbsp Olive oil
4 piece Pork escalope (à 150g)
1 pinch Salt
1 pinch Pepper
1 pinch Paprika powder (sweet)
250 g Rice

Preparation (10 steps)

Roast bell peppers

Preheat the oven to 200 °C top and bottom heat. Halve the bell peppers, remove the stalk and seeds and place on a baking sheet lined with baking paper with the cut side down. Bake for 15 minutes until the skin is black. Remove from the oven and place in a plastic bag or freezer bag for about 20 minutes. After cooling, simply peel off the skin.

Prepare red bell pepper and onion

Cut the red bell pepper and one onion into fine cubes.

Sauté bell pepper and onion

Thermomix® Setting

3 min/248°F/Speed 1 120

Put 1 tbsp oil in the mixing bowl and add the previously diced red bell pepper and onion. Sauté 3 min./120°C/speed 1.

180

Prepare and fill escalopes

Flatten the pork escalopes. Sprinkle the top with a little salt, pepper and paprika powder. Spread the sautéed bell pepper and onion cubes in the middle of the meat, roll up tightly and secure the rolls with toothpicks.