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Stuffed peppers

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Ingredients for 4 servings:

  • 4 large bell peppers, red
  • 400 g minced meat
  • 400 g minced meat, mixed
  • 1 onion(s)
  • 10 potatoes
  • 1 lemon(s)
  • margarine
  • 1 egg(s)
  • Oil (sunflower oil)
  • Breadcrumbs
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the ground meat and minced meat in a bowl, mix with salt, pepper, an egg, a dash of sunflower oil, and breadcrumbs, and season to taste. Wash the peppers, cut off the tops, hollow them out, and fill them with the meat mixture. Peel, wash, and quarter the potatoes. Peel the onion and slice into rings. Heat a pan with margarine and fry the onions until translucent. Toss the potatoes in the margarine, add three pinches of salt and three dashes of lemon juice, and transfer everything to a baking dish. Place the stuffed peppers between the two, open-side down. Preheat the oven to 200°C, cover the dish with aluminum foil, and bake the casserole for 2 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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