John Myers
Filled Peppers
The perfect filled peppers recipe with a picture and simple step-by-step instructions.
- 4 Bell peppers (red, yellow, green)
- 200 g Onions
- 500 g Tomatoes
- 6 tbsp Olive oil
- 400 g Minced meat – half beef, half pork
- 2 tbsp Tomato paste
- Salt
- Pepper
- 7 tbsp Cream
- Chopped basil
- Dried oregano
- Sugar
- Chilli salt
- 0,375 liter Vegetable broth
- Wash and dry the peppers and cut off a lid at the end of the stem, remove the seeds and white partitions and rinse the pods. Peel and dice the onions. Wash and dry tomatoes, halve and core 3 tomatoes and cut into cubes.
- Heat 2 tablespoons of oil in a pan and sauté half of the onion cubes in it. Add the minced meat and stir-fry in it, crushing the lumps with a fork.
- Stir in the tomato cubes and half of the tomato paste, season with salt, pepper and chilli salt and let cool down a little. Then pour the mixture into the prepared peppers and put the lids back on.
- Cut the remaining tomatoes into pieces. Heat the remaining oil in a saucepan and sauté the remaining onion cubes in it. Add the tomatoes and the rest of the tomato paste and sauté briefly. Place the peppers side by side in the pot.
- Add 3 / 8 liters of vegetable stock and cook the pods with the lid on for about 30 minutes. Then place the peppers on a warm platter.
- Puree the cooking liquid for the sauce, bring everything to a boil. Add the cream, simmer for about 5 minutes and thicken if necessary. Season with basil, oregano, sugar, salt, pepper and chilli salt, season to taste and serve with the filled peppers.
- Side dishes: rice, boiled potatoes and a mixed salad.
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