John Myers
Ingredients for 2 servings:
- 2 bell peppers, red
- 400 g mushrooms, brown
- 500 g minced meat
- 1 onion(s), diced
- 1 egg(s)
- 3 tbsp herbs, mixed, Mediterranean or other, to taste, also frozen
- 1 tsp sweet paprika powder
- 1 tsp chili flakes
- 1 tsp black pepper from the mill
- Salt
- 150 g Kritharaki (rice-shaped noodles)
- 2 spring onions
- Grated cheese, to taste
- Butter for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes
Combine the minced meat with the egg, onions, and herbs, and season well with salt, pepper, chili, and paprika. Wash the bell peppers, halve them lengthwise, and fill them with the minced meat mixture. Clean the mushrooms, slice them, and season with freshly ground black pepper. Important: Do not add salt, or they will lose too much water! Grease a baking dish with butter. Cook the kritharaki for 10 minutes and then place them in the baking dish first. Arrange the mushrooms on top, then place the filled half peppers on top. Cover the dish with aluminum foil, place it in the center of an oven preheated to 180°C, and cook for 1 hour. Then top with grated cheese of your choice and bake for another 10 minutes without the foil. Tip: Alternatively, you can serve the kritharaki noodles separately (see my recipe “Colorful Kritharaki Noodles”), but then they must be cooked for 12 minutes.
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