Peppers stuffed with minced meat, olives and mushrooms

Ingredients for 2 servings:

• 2 bell peppers
• 250 g minced meat, mixed
• 1 large onion(s)
• 5 green olives, pitted
• 10 small mushrooms
• 1 egg(s)
• 1 clove(s) garlic
• 4 stalks of thyme
• Tomato paste
• 400 ml water
• Parmesan
• salt and pepper
• 1 tbsp breadcrumbs
• Fat for frying
• 1 tsp, ground beef broth powder
• n. B. Sauce thickener, dark

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Wash the peppers, cut off the tops, and dice finely. Remove the white part and the seeds. Set aside a few seeds (depending on how spicy you want them). Dice and halve the onion, finely chop the garlic clove, finely chop the mushrooms, and finely dice the olives. Place the minced meat in a bowl. Add the vegetables, half of the diced onion, garlic, 1 egg, the pepper seeds, and breadcrumbs. Strip the leaves from 2 thyme stalks and add them to the bowl. Season with salt and pepper and mix the mixture well. Fill the peppers. Heat the cooking fat in a saucepan and add the peppers. Add the other half of the diced onion and 1 tablespoon of tomato paste, and fry briefly. Add 400 ml of water and another 1 tablespoon of tomato paste. Pick the leaves from the remaining thyme sprigs and add them to the sauce, along with the beef broth. Simmer in a covered pan for about 40 minutes. When the peppers are cooked, remove them (drain the broth from the peppers into the sauce) and place them on a separate plate. Sprinkle grated Parmesan cheese over the filling and briefly grill the peppers (in the oven or microwave) until the Parmesan has melted. In the meantime, season the sauce to taste, and thicken slightly with a dark sauce thickener if necessary. Tip: Using one red and one green pepper will give a milder flavor, and the filling will look nicer inside the sliced ​​peppers.