Stuffed pointed peppers with minced meat

Ingredients for 3 servings:

• 500 g minced meat of your choice
• 1 onion(s)
• 1 egg(s)
• 35 g bread(s) (protein bread)
• 1 tsp mustard
• 2 tbsp herbs, as desired, e.g. parsley, chives…
• 500 g pointed peppers
• 150 ml milk
• some broth, instant
• cheese, if desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Low-carb suitable

Finely dice the onion. Briefly soak the egg white bread in water and then squeeze out the excess water. Make a meatball dough from the ground beef, diced onion, egg, bread, mustard, herbs, and spices. Carefully cut around the stem of the peppers and twist it out. Remove the core. Fill the peppers with the meatball mixture and place in a baking dish. If there is any leftover mixture, simply form it into small balls and place them in the baking dish. Mix the milk with a little stock powder and pour over the stuffed peppers. If desired, sprinkle the peppers and meatballs with some grated cheese. Bake at 200°C for about 30 minutes.