1.
For the pepper rice: Rinse the peppers, cut in half and remove the seeds. Cut 1 pepper into small cubes then cut the remaining peppers into 16 small triangles for garnish.
2.
Melt the butter in a large saucepan and sauté 1/2 the diced peppers and the rice. Pour in 400 ml (approximately 1 1/4 cups) water, season with salt and bring to a boil. Reduce the heat, cover and simmer over low heat for about 20 minutes.
3.
For the meat sauce: Heat the butter in a large pan and cook the meat until crumbly. Add the remaining diced peppers and paprika and season with salt and pepper. Stir in the tomato paste and ketchup and cook briefly. Add the broth and simmer over medium heat until the liquid has almost completely evaporated.
4.
Arrange the rice in the center of each serving plate and decorate with the pepper triangles. Spoon the sauce around the rice to serve.
