John Myers
Stuffed Peppers in Tomato and Cheese Sauce
The perfect stuffed peppers in tomato and cheese sauce recipe with a picture and simple step-by-step instructions.
- 4 Peppers
- 500 g Minced meat
- 1 Onion
- 2 Garlic cloves
- 500 g Tomatoes
- 3 tbsp Tomato paste
- 250 ml Vegetable broth
- 1 Egg
- 1 tsp Mustard
- 1 tbsp Flour
- 1 a cup Processed cheese
- Clarified butter
- Bread flour
- Salt
- Pepper
- Paprika powder
- Chili powder
- Dried oregano
- Dried thyme
- Put the minced meat in a bowl, peel and finely dice the onion and garlic cloves, add to the minced meat, add the egg, breadcrumbs and mustard, season everything with salt, pepper, parika powder, chili powder, oregano and thyme, mix well and add to the Fill the cleaned and hollowed peppers.
- Fry the peppers in a saucepan with clarified butter on all sides and add the vegetable stock.
- Scald the tomatoes with boiling water, peel and dice them, add to the peppers and simmer gently in a closed pot for approx. 30 minutes.
- Remove the peppers, set aside and stir the tomato paste into the broth, dust with the flour, stir in the processed cheese and let the sauce simmer gently for another 5 minutes, put the peppers back in the pot, close the lid again 10 Let it steep for a minute and serve with boiled potatoes.
Facebook Comments