John Myers
Contents
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Ingredients
Sauce for cooking
- 2 cans Peeled tomatoes, puree with a blender
- 2 Finely dice the onions
- 2 cloves Dice the garlic very finely or press it through
- Pepper and salt to taste
- 1 tsp Chili powder finely divided
- 1 tbsp Tomato paste
- 1 sprig Fresh rosemary, just cook with it, remove later
- 2 tsp Oregano or Herbs of Provence
- 3 tsp Vegetable bouillon cubes
- 0,5 tsp Sugar
Preparing the peppers
- 6 Red Paprika, if only organic products are possible
- 750 g Mixed minced meat
- 1 Soaked bun
- 2 large Toast slices
- 3 Whole eggs
- Salt and pepper to taste
- 2 pinches Marjoram
- 1 tsp Chili
- 1 pinch Nutmeg powder
- 1 pinches Fondor
- 2 tsp Curry powder
Searing the filling, 3 ingredients go into the mince
- 3 Medium onions, finely dice
- 3 Garlic cloves, finely dice
- 1 bunch Flat-Leaf parsley, finely chop
Instructions
- Make a circular cut in the peppers at the base of the stem and peel out the base. Scrape out the white inside with a teaspoon. Pepper and salt the inside, set aside.
- After glazing the onions, knofi and parsley, work them into the mince.
- Then mix in the eggs and spices and work in with gloved hands. Knead well and then season to taste, seasoning if necessary. Then fill the empty pods with it.
- Making the cooking sauce. Puree the tomatoes with a hand blender, add the chopped onions and Knofi and chilli. Divide the sprig of rosemary and add to the sauce, remove later. Crumble the vegetables or meat stock cubes, simmer for about 50 minutes.
- Tip 5: If there is any mince left over, form balls out of it and cook with them. Preparation time approx. 60 minutes, cooking time 50 minutes. You can add bread noodles or rice.
Nutrition
Serving: 100gCalories: 225kcalCarbohydrates: 2.3gProtein: 19gFat: 15.7g
