Anne's stuffed peppers

Ingredients for 4 servings:

• 500 g minced beef
• 2 bell peppers, red
• 1 bell pepper(s), yellow
• 1 stale bread roll (40 g)
• 2 onions
• 2 garlic cloves
• 1 bunch parsley, flat
• 25 g date(s), dried
• 5 tbsp olive oil
• 1 tsp cumin, crushed
• 1 tsp curry powder, mild
• 1 tsp sweet paprika powder
• ½ tsp chili flakes
• 2 eggs
• 2 tbsp tomato paste
• 300 g Greek yogurt (10%)
• 300 ml chicken broth
• 1 can of chopped tomatoes (400 g)
• Sugar
• 200 g bulgur, fine (alternatively couscous)
• 1 ½ tbsp butter
• 1 pomegranate (80 g pomegranate seeds)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

simply

1. Cut the bread rolls into thin slices and soak in lukewarm water for 10 minutes. 2. Finely dice the onions and garlic. Chop the parsley. Finely dice the dates. 3. Heat 1 tbsp of oil in a pan. Sauté half of the onions and garlic for 3 minutes until translucent. Add the cumin, curry powder, paprika powder and chili and sauté briefly. Allow to cool slightly. 4. In a bowl, mix the minced meat with the squeezed bread, eggs, 1 tbsp tomato paste, 3 tbsp yogurt, half of the parsley, dates and onion mixture until smooth. Season well with salt and pepper. Let stand for 10 minutes. 5. Heat 2 tbsp oil in a large roasting pan (ø 30 cm). Sauté the remaining onions and garlic for 3 minutes until translucent. Add 1 tbsp tomato paste and sauté briefly. Add the stock and tomatoes, bring to a boil, and simmer over medium heat for 10 minutes. Season with salt, pepper, and a pinch of sugar. 6. Halve the peppers lengthwise and carefully deseed using a small knife. Stuff the peppers with the minced meat, pressing down firmly. 7. Place the stuffed peppers in the tomato sauce. Drizzle 1 tbsp of oil over the minced meat surface. Braise the peppers in a hot oven at 180°C (top/bottom heat) in the lower third of the oven for 40-45 minutes. Cover towards the end of the cooking time, if necessary. 8. Meanwhile, bring 400 ml of salted water to a boil. Add the bulgur wheat, cover, and let it swell for 10-15 minutes. 9. Carefully deseed the pomegranate wheat. 10. Add the butter to the hot bulgur wheat and melt it. Fluff the bulgur wheat with a fork. Mix the pomegranate wheat and parsley into the bulgur wheat. 11. Drizzle the remaining yogurt with 1 tablespoon of oil and sprinkle with a pinch of chili flakes. Serve the peppers with the yogurt and pomegranate bulgur. Tips: – If you don’t have a large roasting pan, you can also braise the peppers in a large casserole dish. – Instead of the dates, you can also use cranberries, raisins, or barberries. – The mince also makes great meatballs.