John Myers
Stuffed Oven Peppers
The perfect stuffed oven peppers recipe with a picture and simple step-by-step instructions.
- 75 g Lentils red
- 200 ml Vegetable broth
- 2 Red peppers
- 1 small Zucchini
- 1 Onion red
- 1 tbsp Rapeseed oil
- 200 g Ground beef
- Salt and pepper
- 40 g Feta cheese
- 1 tsp Chives rings
- Paprika powder
- Put the lentils with the vegetable stock in a saucepan and cook for about 10 minutes until al dente. Wash, halve and core the peppers. Wash the zucchini, quarter them lengthways and cut into slices. Peel the onion and cut into strips.
- Heat the oil in a pan and fry the minced beef in it until crumbly. Add the zucchini and onions and fry. Fold in the lentils, season with salt and pepper.
- Fill the pepper halves with the lentil chopping mixture and place on a baking sheet lined with baking paper. Crumble the feta and spread over it. Bake in a hot oven (electric oven: 200 ° C, fan oven: 180 ° C) for about 20-25 minutes. Arrange the stuffed oven peppers on a plate, sprinkle with chives and paprika powder.
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