Dutch-style stuffed peppers

Ingredients for 4 servings:

• 4 medium-sized peppers, yellow
• 50 g white bread, diced
• 30 g butter
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 3 tomatoes, skinned, pitted
• 80 g celery, chopped
• 150 g mushrooms, brown, chopped
• 2 tbsp herbs (parsley, chives, lovage, thyme), mixed
• 150 g cheese (Kernhem), diced
• 40 g butter
• 400 g minced meat, mixed
• 1 tsp salt
• Pepper, black from the mill
• 1 tsp sweet paprika powder
• some nutmeg, freshly grated
• ¼ liter vegetable stock

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

served with bread cubes

Preheat the oven to 190°C (top/bottom heat). Toast the bread cubes in 30g butter and set aside. Dice the tomatoes. Melt the butter in a sufficiently large pan and sauté the onion and garlic cubes until translucent. Add the chopped celery and sauté for a while until just softened. Now add the minced meat and fry, stirring, until crumbly. Add the tomatoes, mushrooms and spices, stir, and simmer with the lid closed for about 5 minutes. Now set the pan aside and let the mixture cool slightly. In the meantime, wash the peppers, cut off a lid (leaving the stem on), and remove the seeds and skins. If necessary, carefully flatten the bottom of the peppers with a knife so that the peppers remain standing. Then stir the cheese cubes into the cooled minced meat mixture and sprinkle with the herbs. Skim off any cooking juices and collect them. Now fill the pods with the minced meat, replace the lid, and place in an ovenproof dish. Pour in the vegetable stock and any skimmed meat juices. Cook in the lower third of the oven for about 45 minutes. After 20 minutes of cooking, cover the pods with aluminum foil to prevent them from overcooking. Serve with the toasted bread cubes. Rice goes well with this dish.