John Myers
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Meat / Beef = Stuffed Peppers with Asian Touch
The perfect meat / beef = stuffed peppers with asian touch à la biggi recipe with a picture and simple step-by-step instructions.
flesh
- Ground beef
- Pepper and salt
- Coarse mustard
- Wild flower honey
- Soy sauce
- Sweet chilli sauce
- Seasonal herbs finely kneaded
- Corriander dried
vegetables
- Red peppers
- Peppers yellow
- Red pointed peppers
- Butcher onions
- Vegetable broth (in my KB)
for the sauce
- Bay leaf
- Dried rosemary
- Chives
- Caramelized garlic (in my KB)
- Salça (Turkish tomato paste)
- Lemon fresh (juice)
- Gray sea salt
saturation
- Peeled potatoes freshly cooked
for stewing and frying
- Ghee
- Olive oil
finish
- Spring onions fresh
- You start by preparing all the vegetables and onion. Remove the fruit lids and seeds from the three red peppers. Cut the onion and the remaining paprika for the sauce into large cubes. Peel and quarter the potatoes and let them simmer in plenty of salted water.
- The minced meat is seasoned well and evenly and mixed with powerful hands. In this recipe I do not add egg and flour in order to preserve the natural fibers of the minced meat because it is not fried but steamed.
- Lightly sauté the chopped onion and peppers in the ghee. Fill the red peppers with the seasoned minced meat and rub all over with olive oil. Add to the steamed onions. Now fill the pot half full with the vegetable stock. Put the lid on and simmer for 15 minutes. Now take the peppers out of the kettle for a moment. Add the ingredients for the sauce. Stir well and add the peppers again. Now simmer again for 20 minutes.
- As a finish, cut the spring onion into rings and let it steep in the sauce for a short time (5 minutes). That’s it already !!! The only thing left to say is not to wear white shirts or t-shirts while eating – there are extreme stains 🙂
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