John Myers
Green Stuffed Peppers in Tomato Cream Sauce
The perfect green stuffed peppers in tomato cream sauce recipe with a picture and simple step-by-step instructions.
- 2 Greens Peppers
- 300 g Minced meat
- 1 Onion
- 2 Garlic cloves
- 1 Chilli pepper
- 1 Egg
- Bread flour
- 1 tsp Mustard
- 3 Tomatoes
- 200 ml Vegetable broth
- 2 tbsp Tomato paste
- 1 a cup Cream
- Salt
- Pepper
- Hot paprika powder
- Dried oregano
- Dried thyme
- Oil
- Cut off a lid from the pepper, remove the core and clean.
- Put the minced meat in a bowl, peel and finely dice the onion and garlic cloves, chop the chilli pepper very small and mix everything with the egg, breadcrumbs, mustard, salt, pepper, oregano, thyme and paprika powder well and add the peppers Pour in, fry on all sides in a saucepan with hot oil, deglaze with the vegetable stock, add the finely diced tomatoes and simmer gently for about 30 minutes.
- Remove the peppers from the brew and set aside.
- Stir the tomato paste and cream into the stock, bring to the boil and leave the peppers in it to get very hot
- Serve the peppers in the tomato-cream sauce with boiled potatoes.
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