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Bell Pepper Pan with Minced Meat

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

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.
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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.

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