Paprika fleet in a sea of ​​stewed cucumbers

Ingredients for 6 servings:

• 3 large pickled cucumbers, approx. 1.5 kg
• 900 g minced beef
• 2 cloves garlic, large
• 2 Pepper
• 2 m.-sized onion(s)
• 2 eggs
• salt and pepper
• 1 tbsp mustard
• 1 tsp cumin, ground
• 2 tbsp paprika powder, mild
• some oil
• 3 large pointed peppers
• 6 large potatoes
• ¼ liter beef broth
• Dill, fresh, to taste
• 125g mozzarella
• Parsley, fresh, to taste

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

from the oven

First, peel the cucumbers, halve them, and remove the seeds with a spoon. Divide the halves lengthwise again and then cut into 0.5 cm thick slices. Place them in a bowl and sprinkle with salt. When they absorb water, mix in more salt and let stand for about an hour. Then squeeze lightly and place in a sieve. The liquid will not be used for further processing. Boil the potatoes in their jacket potatoes and peel them. Cut the pointed peppers lengthwise and remove the seeds. Preheat the oven to 180 °C. Cut the beef into pieces and mince using the coarse disk (6 mm). Alternatively, use ready-made ground beef. Roughly dice the onions, chili peppers, and garlic cloves and mince together. Alternatively, chop finely. Season the mince with the onions, garlic, chili peppers, eggs, mustard, cumin, paprika, pepper, and salt and mix well. Take some of this and stuff it flat into the pepper halves. Set aside and fry the remaining mince in a pan until lightly crispy. Oil a large roasting pan and line it with the sliced ​​potatoes. Lightly salt it. Layer the cucumber slices on top and spray with a little oil. Pour over the meat broth and cook in the oven for about 20 minutes. Then spread the minced meat on top and sprinkle with the chopped dill. Place the stuffed pepper halves on top and cook for another 20 minutes at 200°C. After this time, top with the sliced ​​mozzarella and grill at 220°C for about 5 minutes, or until the cheese has melted. Remove from the oven and garnish with parsley leaves.