John Myers
Contents
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Ingredients
- 4 Pods Bell pepper mix
- 1 piece Onion
- 2 piece Carrots
- 400 g Minced meat, mixed
- 2 tbsp Tomato paste
- 1 bunch Parsley
- 4 tbsp Sour cream
- 2 tbsp Virgin olive oil
- 100 ml Vegetable broth
- Salt pepper
Instructions
- Clean and wash the peppers and cut into 2 cm cubes. Peel the onion and chop finely. Peel the carrots and do not grate them too finely.
- Heat the olive oil in a large, non-stick pan and fry the minced meat in it until crumbly. Add onions, carrots and peppers and fry for about 5 minutes. Mix the tomato paste in the vegetable stock, add and let simmer briefly. Season to taste with salt and pepper.
- Wash the parsley, pat dry and finely chop. Serve the bell pepper pan with 1 tablespoon of sour cream and parsley per serving.
- If you want low-carb, do without rice. Otherwise, basmati rice also goes well with the paprika pan.
