John Myers
Contents
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Ingredients
- 1 Pointed peppers
- 150 g Minced meat
- 1 middle Onion
- 2 Garlic cloves
- 3 Chery tomatoes, or 1 large one
- 1 tsp Wild garlic capers
- 50 ml Broth
- 2 Branches African basil
- Dill
- Cayenne pepper
- Salt
- Black pepper from the mill
- Olive oil
Instructions
- Wash the pointed peppers and cut in half lengthways. Remove the white partitions and cores.
- Adjust the length of the bell peppers to the baking dish. Brush the baking dish with olive oil and place the pointed peppers in it.
- Cut the onion into quarter rings. Dice the remaining peppers. Peel the tomato and cut into cubes. Finely chop the garlic.
- Sweat everything in olive oil. Season well with dill and chopped basil.
- Sear the minced meat and season well with salt, pepper and cayenne. Add to the vegetable mixture and season again with the spices.
- Add a little salt and pepper to the pepper halves, then add the mince / vegetable mixture. Pour in some broth.
- Cover everything and let simmer on a low flame for approx. 45 minutes. Pour the stewed juice over it from time to time.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 0.3gProtein: 16.1gFat: 12.9g
