John Myers
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Stuffed Peppers with Herb Sauce
The perfect stuffed peppers with herb sauce recipe with a picture and simple step-by-step instructions.
- 8 Bell peppers (red, yellow, green), salt + pepper
Meat dough:
- 1 kg Mixed minced meat
- 2 Eggs
- 2 Old-Soak rolls in water + squeeze out
- 1 Peel the onion + chop finely
- Salt, pepper, some breadcrumbs
- 200 g Dice the sheep’s cheese
Sauce:
- 1 recipe Herbal brew from my KB
- 1 Vegetable stock cubes
- 1 Meat stock cubes
- Salt pepper
- Sauce binders
- Some oil
- “Head” the peppers (carefully cut out the stem), wash and season with salt and pepper.
- Knead the ingredients for the meat dough thoroughly (sheep’s cheese at the end) and press them into the pods.
- Fry the pods on all sides in a high roasting pan in the heated oil, deglaze with the herb stock, fill up with water, add the stock cube and simmer for about 30 minutes.
- Remove the pods, season the sauce vigorously / season to taste and thicken. Put the pods back in the sauce and let stand for 10 minutes.
- Serve with boiled potatoes.
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