John Myers
Ingredients for 3 servings:
- 400 g ground beef, lean or tartar
- 1 onion(s)
- 1 small garlic
- 12 small bell peppers (mini bell peppers) or alternatively 3 – 5 large bell peppers
- 4 tomatoes, aromatic
- Spice mix (Arrabiatage spice)
- vegetable broth
- salt and pepper
- some water
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes
Low-carb, low-fat
Chop the onion and garlic and fry in a non-stick, preheated pan with a splash of water (just a small amount; it shouldn’t simmer). As soon as it starts to stick, add more water. Then add the minced meat and fry slowly over high heat, not stirring too much so it doesn’t absorb water. As soon as it smells good, turn it over again, and so on. Here, too, as soon as it starts to stick, add a little water or vegetable stock. Preheat the oven to 200°C. In the meantime, wash the peppers, cut off the tops, and remove the cores. Prepare the tomatoes, wash them, and slice them. Layer them in a baking dish. Season the minced meat mixture with salt, pepper, and Italian seasoning. It can be a little spicy. Stir in a little vegetable stock until smooth, and then fill the hollowed-out peppers. Place the peppers on top of the tomatoes and pour a little more vegetable stock on top. If there is any leftover minced meat, simply fill the gaps. Place in the oven for about 15 minutes – just watch the color.
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