Stuffed peppers

Ingredients for 4 servings:

• 1 kg minced meat, mixed
• 3 onions
• 2 garlic cloves
• 5 bell peppers
• 1 egg(s)
• 1 can of tomatoes, chopped
• ¼ liter vegetable broth
• 1 tsp, heaped oregano, dried
• 1 tsp, heaped basil, dried
• 1 tsp, heaped paprika powder, sweet
• salt and pepper
• ½ tube(s) tomato paste
• 2 tbsp olive oil

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

with a spicy sauce

Chop 2 onions and garlic, sauté in olive oil until translucent, and allow to cool. Carefully mix the minced meat with the onions, egg, and spices. Cut the tops off 4 peppers and rinse briefly. Lightly salt the inside of the peppers, fill them with the minced meat mixture, and replace the lids on top. Set the rest of the minced meat mixture aside. Chop the last onion and pepper. Fry the remaining minced meat in olive oil until crumbly, then braise with the chopped onion and pepper for about 5 minutes. Add the tomato paste and braise for about 1 minute, stirring. Deglaze with the vegetable stock and add the chopped tomatoes. Place the 4 stuffed peppers in the pot and braise over low heat for about 1 hour. Serve with rice and/or potatoes.