John Myers
Peppers Stuffed
The perfect peppers stuffed recipe with a picture and simple step-by-step instructions.
- 400 g Pig meat
- 2 tbsp Oil
- 4 Red pepper
- 3 Onions approx. 200 g
- 3 Large tomatoes approx. 300 g
- 1 tbsp Tomato paste
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 400 ml Beef broth (2 teaspoons instant)
- Parsley for garnish
- Cut the lid off the peppers, remove the inner walls and seeds, wash and drain well. Peel and dice the onions. Wash the tomatoes, cut out the stems, quarter and dice. Fry the pork meat in a pan with oil (2 tbsp) until crumbly and take out again. Add the onion cubes and stir-fry vigorously, add the seared mince and tomato paste (1 tbsp) and stir-fry briefly. Add the tomato cubes, season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Let everything simmer for 4 – 5 minutes. Fill the peppers with the prepared mass and cover with the lid. Spread the rest of the filling in the pan, place the stuffed peppers on top, pour the beef stock and simmer with the lid closed for about 45 – 50 minutes. Serve the stuffed peppers garnished with sauce and parsley. As a main dish without a side dish for 2 people. As a main course with a side dish (e.g. rice) for 4 people.
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