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Meat: Stuffed Peppers on Tomato Sauce and Rice

5 from 2 votes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 3 people
Calories 275 kcal

Ingredients
 

the peppers

  • 3 Red peppers, fresh
  • 300 g Ground beef from the butcher I trust
  • 150 g Feta
  • 3 Spring onions fresh
  • 2 tbsp Breadcrumbs, freshly grated
  • 1 Egg from the Hilde offspring
  • 0,5 tsp Black pepper from the mill
  • 0,5 tsp Salt
  • 1 tsp Herb mustard *

the tomato sauce

  • 1 Fruity tomato sauce *

Instructions
 

the peppers

  • Cut the peppers in half lengthways and remove the "innards". Put in a baking dish.
  • For the filling, mix the breadcrumbs with the mustard, egg, pepper, salt and half of the feta.
  • Clean the spring onions and cut into thin rings, the rest of the feta into cubes.
  • Now work the minced meat under the breadcrumbs. This is best done with your hands, because the mixer destroys the structure of the meat and creates a sauce.
  • Finally, carefully fold in the spring onions and diced feta.
  • Fill the pepper halves with this mixture. Put some water in the baking dish and cover the whole thing. Cook for approx. 1 hour at 190 degrees lower / upper heat in the preheated oven.

the tomato sauce

  • In the meantime, the tomato sauce after sauces: Make a fruity tomato sauce without baking.
  • After an hour, remove the cover, pour the tomato sauce around the peppers and bake for another 30 minutes.
  • Traditionally there is rice with it.
  • * Links to sauces: Fruity tomato sauce without stoving and: Stock: Medium-spicy herb mustard

Nutrition

Serving: 100gCalories: 275kcalCarbohydrates: 2.4gProtein: 15gFat: 22.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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