John Myers
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Filled Pointed Peppers
The perfect filled pointed peppers recipe with a picture and simple step-by-step instructions.
Filling for the pointed peppers
- 7 piece Red pointed peppers
- 1 whole Fresh onion
- 500 g Fresh minced beef
- 1 Egg
- 100 g Grated Gouda
- 1 toe Fresh garlic
- Breadcrumbs n.g. Salt n.g
- 1 Teaspoon (level) Mayoran
- 1 pinch Harisa spice
Tomato Pepper Sauce
- 2 packet Tomatoes happened
- 1 whole Fresh onion
- 1 tbsp Pasta spice, basil, mayoran, thyme.
- 0,5 tube Tomato paste concentrated three times
- 1 whole Red pointed peppers
- 1 pinch Salt and pepper and sugar
Salt potatoes
- 1,5 kg Potatoes
- 1 tbsp Salt
Pointed Parika
- Wash the peppers, cut off the lid, remove the seeds and cut the peppers in half.
- Put the minced meat in a bowl, mix well with the egg and breadcrumbs, onion and spices.
- Grease a baking dish well.
- Fill the pepper halves with the mince mixture and place in the baking dish.
- Preheat the oven to 180-200C upper and lower heat.
- Slide the peppers onto the middle rack in the oven. About 45 minutes. After 30 minutes add the sauce to the peppers.
- Then sprinkle the pepper halves with the Gouda and bake for another 10 minutes.
sauce
- In the meantime, peel and chop the onion.
- Lightly fry in a saucepan with a little oil.
- Wash the peppers, cut them into small pieces and add to the onion. Fry everything a little.
- Add tomato paste and sugar. Add the tomatoes and puree a little with a hand blender.
- Then season with the spices.
Salt potatoes
- Peel and quarter the potatoes and place in a saucepan with water.
- Sprinkle with salt and cook until tender.
- Arrange everything on a plate and pour the sauce over the potatoes. There was also a mixed salad.
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