Peppers with ratatouille

Ingredients for 2 servings:

• 2 bell peppers, red
• 250 g minced meat, mixed
• 1 onion(s)
• 1 garlic clove(s)
• e.g. salt and pepper
• e.g. paprika powder
• 1 tsp mustard, hot
• 1 egg(s)
• 3 tbsp breadcrumbs
• 1 zucchini
• 1 bell pepper(s), red
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp tomato paste
• 1 class can/n tomatoes, pureed, 400 g
• 2 tbsp rapeseed oil
• 1 pinch of sugar
• n. B. herb salt and pepper
• e.g. paprika powder
• 1 tsp pizza seasoning

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Cut off the tops of the peppers, cut out the stems, deseed the peppers, remove the cores, and wash them. Peel and finely dice the onion and garlic. Mix the minced meat, onion, garlic, salt, pepper, paprika, mustard, egg, and breadcrumbs well, and stuff the peppers with the mixture. For the ratatouille, wash, trim, and finely dice the vegetables. Peel and dice the onion, and finely chop the garlic. Heat the rapeseed oil in a pan. Fry the onions, then sauté with tomato paste. Add the zucchini and peppers. Fry vigorously for about 5 minutes. Season with herb salt, pepper, paprika, pizza seasoning, and garlic. Add the peppers. Add the tomatoes and sugar. Reduce the heat to medium and simmer the ratatouille for about 30 minutes. Serve the peppers with the ratatouille, along with rice and salad. Tip: If I have leftover minced meat, I make meatballs out of it and fry them. They also taste good cold for a snack in the evening.