John Myers
Stuffed and Baked Red Peppers
The perfect stuffed and baked red peppers recipe with a picture and simple step-by-step instructions.
- 250 g Pig meat
- 600 g 4 rote Paprika
- 150 g 1 Stück Porree
- 125 g 1 Zwiebel
- 100 g Chinese cabbage leaf hearts
- 2 piece Garlic cloves
- 1 rote Chilischote
- 2 tbsp Sunflower oil
- 1 tsp Mild curry powder
- 1 tsp Sweet paprika
- 1 tsp Ground caraway
- 4 tbsp Tomato paste
- 1 tbsp Sweet chili sauce
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 tbsp Cooking cream
- 100 ml Beef broth (1 teaspoon instant broth)
- Cut the lid off the bell pepper, remove the inside and wash. Cut a bell pepper into cubes. Clean and wash the leek. Quarter lengthways and cut into small strips. First cut the Chinese cabbage leaf hearts into strips and then into fine strips. Peel and dice the onion. Peel and finely dice the garlic clove. Clean / core the chilli pepper, wash and finely dice. Fry the pork meat in a pan with sunflower oil (2 tbsp) until crumbly and move to the edge. Add the onion cubes, garlic clove cubes and chili pepper cubes and sauté / stir fry. Add the remaining vegetables (paprika strips, leek strips and Chinese cabbage leaf heart strips) and fry / stir-fry. Season with mild curry powder (1 teaspoon), sweet paprika (1 teaspoon), ground caraway (1 teaspoon), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Add tomato paste (4 tbsp) and stir-fry / stir-fry. Finally refine with the sweet chili sauce (1 tbsp) and cooking cream (2 tbsp). Fill the 3 peppers with the prepared mixture and distribute the rest in the baking dish. Close the 3 peppers with the respective lids and place in the baking dish. Preheat the oven to 200 ° C. Fill the casserole dish (100 ml) with beef stock, close it with a lid and cook in a preheated oven at 200 ° C for about 30 minutes.
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