John Myers
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Paprika Stuffed
The perfect paprika stuffed recipe with a picture and simple step-by-step instructions.
paprika
- 2 pcs Red pepper
minced meat filling
- 300 g Mixed minced meat
- 1 Egg
- 0,5 Chopped onion
- 1 toe Chopped garlic
- 1 teaspoon Tomato paste concentrated three times
- 1 disc Toast soaked without crust and squeezed out
- 1 teaspoon Salt
- 1 teaspoon Chopped parsley
- Pepper
sauce
- 400 ml Chopped tomatoes canned
- 1 Chopped onion
- 2 toes Chopped garlic
- 0,5 Paprika, red, diced
- 0,25 liter Vegetable broth
- 40 g Processed cheese cream
- 1 teaspoon Chilli flakes
- 1 teaspoon Salt
- Chopped basil leaves
to be gratinated
- 100 g Grated Emmental
- Wash the paprika, cut in half and remove the stalk and seeds.
- for the sauce, sauté onions and garlic in a little oil. Add diced paprika and fry briefly. Add tomatoes, processed cheese, salt, chilli, broth and chopped basil. Remove from heat.
- Mix all the ingredients for the filling and fill the pepper halves. Preheat the oven to 180 degrees.
- Pour the sauce into a flat baking dish or small baking sheet and place the pepper halves on top. Let cook for 30 minutes.
- After the 30 minutes, sprinkle the grated cheese over the peppers and bake again at 220 degrees for 10 minutes.
- We had rice with it, but it also tastes delicious only with a baguette.
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