John Myers
Contents
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Ingredients
For the filling:
- 2 tablespoon Oil
- 50 g Bacon
- 2 Chopped onions
- 1 Half Savoy cabbage fresh
- 250 g Mixed minced meat
- 1 Egg
- 2 tablespoon Breadcrumbs
- 1 teaspoon Salt
- 1 half a teaspoon Pepper
- 1 teaspoon Smoked paprika
- 2 Pinches Chilli flakes
- 1 teaspoon Mustard hot
For the sauce:
- 2 tablespoon Oil
- 1 Diced onion
- 1 Solo garlic chopped
- 1 tablespoon Tomato paste
- 1 Can Chunky tomatoes
- Salt and pepper
Instructions
- Preparation: cut off the lids from the peppers and remove the kernels with the inner skins, then wash and pat dry again.
- For the filling, cut the bacon into strips, remove the stalk with the thick leaf veins from the savoy cabbage and cut the rest into about 2 X 2 cm pieces. Heat the oil in a large pan and fry the bacon strips in it. Add the chopped onions and fry them until translucent in the fat. Now add the savoy cabbage to the pan and fry it until it has taken some color. The roasted aromas are particularly important for the mince filling!
- Cool the contents of the pan and then mix with all the ingredients specified for the filling. From the day before I still had a leftover of colored vegetable rice, which I mixed into the minced meat instead of the breadcrumbs and then filled the peppers with the dressed mince. Put the filled peppers in a small saucepan and pour in the following sauce.
- For the sauce, heat the oil, sauté the onion cubes with the chopped garlic in them, add the tomato paste and the chunky tomatoes, season with salt and pepper.
- Bake the filled peppers in a preheated oven at 200 degrees for about 50 minutes. I served it once with spaetzle and the rest the next day with rosemary fries.
Nutrition
Serving: 100gCalories: 394kcalCarbohydrates: 7.9gProtein: 12gFat: 35.4g
