Halve the peppers, clean, wash and cut into cubes. Drain the corn and let it drain. Peel and quarter apple, remove core. Cut apple into cubes. Prepare rice in boiling salted water according to package instructions
In the meantime, pat the meat dry and cut it into 8 medallions. Coarsely crush the pepper. Heat oil in a large coated pan. Fry the medallions in it for 1-2 minutes on each side. Season with salt and crushed pepper. Place the medallions on the fat pan of the oven and cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 5-10 minutes
Meanwhile, briefly steam the bell pepper, apple, corn and tomato paste in the frying pan. Deglaze with broth. Drain the rice and let it drain. Add to vegetables and stir in. Let simmer for 2-3 minutes. Wash parsley, shake dry and chop finely, except for something to garnish. Season rice with salt and pepper, stir in chopped parsley. Arrange on a plate. Place medallions on top. Garnish with parsley