John Myers
Mexican Stuffed Peppers
The perfect mexican stuffed peppers recipe with a picture and simple step-by-step instructions.
- 500 g Minced meat
- 500 g Paprika
- 200 g Chopped onion
- 30 g Chopped garlic
- 250 g Mexican canned vegetables
- 2 packet Texass Beef Rolls
- 2 piece Free range eggs
- 100 g Oat flakes
- 150 g Sour cream
- 100 g Tomato concentrate
- Chop the onion, garlic too, drain the Mexican vegetables. Put all ingredients except paprika in a bowl and mix well. Wash and clean the bell pepper pods. Fill with the mixture and place in a saucepan so that the filling is on top. Fill up with so much water that it just comes over. Cover and simmer on low heat for about 1 hour. Then add tomato concentrate and sour cream. But get bogged down beforehand. Season with salt and pepper if necessary.
- City Texas Beef Rolls Seasoning, soup seasoning, marjoram, tarragon, pepper and red bell pepper can be mixed together. Boiled potatoes can also be served.
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