Bell Pepper Pan with Minced Meat

5 from 6 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 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


  • 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.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Strawberry Danube Wave

Red Berry Ice Cream with Tonka Beans Sabayon and Citrus Fruit Compote