Stuffed peppers

Ingredients for 3 servings:

• 6 bell peppers, green
• 500 g sausage meat (bratwurst dough)
• 1 egg(s)
• 2 tbsp parsley, chopped
• 1 m.-sized onion(s)
• Breadcrumbs, as needed
• 600 ml meat broth
• 1 cube of gravy
• 2 tbsp tomato paste
• 1 tbsp paprika powder, sweet
• salt and pepper
• Cayenne pepper
• Sauce thickener
• 1 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

my mom’s way

Wash the bell pepper and rub dry. Carefully cut off the top, hollow out the bell pepper, and use a small knife to cut the stem out of the top. In a bowl, mix the sausage mixture with the egg, chopped parsley, finely diced onion, and a little breadcrumbs (to taste) with your hands until smooth and not sticky. Fill the bell peppers with a tablespoon of the mixture and place the lid on top. Heat the oil in a wide saucepan on the stovetop, add the bell peppers, and fry briefly. Add the tomato paste to the pan and top with the broth. Add the sweet paprika, gravy cubes, and a little pepper. Bring to a boil once, then simmer on low heat with the lid closed for 60-75 minutes. Carefully remove 1-2 bell peppers from the pan (if too tight), bring the sauce to a boil, and sprinkle in a little sauce thickener. Thicken the sauce slightly and season to taste with salt, pepper, and a little cayenne pepper, if desired. If you like it a little spicier, you can also add some hot tomato paste and a pinch of hot paprika. The amount of peppers needed depends on their size – we used peppers from our own garden, which are slightly smaller than store-bought ones. If you don’t have enough peppers, simply form small balls from the ground beef and cook them in the sauce. If you can’t find sausage dough, you can also use mixed ground beef – but you’ll need to season it. We like this best with rice and leaf salad.