John Myers
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Meat: Stuffed Peppers on Tomato Sauce and Rice
The perfect meat: stuffed peppers on tomato sauce and rice recipe with a picture and simple step-by-step instructions.
the peppers
- 3 piece Red peppers, fresh
- 300 g Ground beef from the butcher I trust
- 150 g Feta
- 3 piece Spring onions fresh
- 2 tablespoon Breadcrumbs, freshly grated
- 1 piece Egg from the Hilde offspring
- 0,5 teaspoon Black pepper from the mill
- 0,5 teaspoon Salt
- 1 teaspoon Herb mustard *
the tomato sauce
- 1 recipe Fruity tomato sauce *
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
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