Stuffed peppers with liver

Ingredients for 2 servings:

• 2 bell peppers, red
• 150 g liver(s)
• 100 g peas, frozen
• 1 onion(s)
• salt and pepper
• 1 cup crème fraîche
• butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the liver and puree it raw – this works best in an electric chopper. Cut the top off the bell pepper, clean the inside of the pepper, and blanch it in hot, salted water for about 5 minutes. Remove and drain. Briefly cook the peas in hot, salted water. Melt a little butter in a pan, sauté the onion, and add the finely pureed liver. Then add the peas and crème fraîche and season with salt and pepper. Now stuff the liver mixture into the bell pepper, add knobs of butter, and place the lid on top. Place the peppers in a buttered dish and bake in an oven preheated to 180°C for about 10-15 minutes. Serve with rice.