Low-carb minced pepper hash

Ingredients for 1 servings:

• 250 g ground beef, lean
• 3 m.-large bell pepper(s), colored
• 1 onion(s), light
• 3 cloves garlic
• 50 ml tomatoes, pureed
• 50 ml water
• 100 g crème fraîche with herbs
• Salt and pepper, freshly ground
• turmeric
• Paprika powder, sweet
• 1 tsp, heaped Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Finely chop the onion and sauté it in a non-stick pan over medium heat. Press the garlic cloves directly into the pan. Heat the ingredients without oil; do not brown them. The pan should not be too hot and should be very large. Add the tomatoes. Let the onion and garlic simmer for a while. Push the mixture to one side of the pan. Add the minced meat to the other side and fry briefly. Ensure it cooks through gradually before mixing it completely with the tomato sauce. Season the minced meat with paprika, pepper, and salt. Remove the seeds and stems from the peppers and cut them into pieces that fit easily on a fork. It is important not to cut them into too small cubes. If necessary, add a little water to the tomato sauce every now and then to prevent it from burning. Once the minced meat and sauce are mixed, season with about 1 level teaspoon of turmeric. Add the peppers to the pan. There should be at least twice as much pepper as meat. Add the water, mix, and season with paprika, pepper, and salt. Cover and cook for 5 minutes. Check occasionally to make sure there’s enough liquid to prevent burning. When the peppers are soft enough, reduce the heat and keep warm. Add the crème fraîche, stir, let stand briefly, and season to taste. Sprinkle with Parmesan cheese before serving, cover, and let stand for 1 minute.