Stuffed peppers

Ingredients for 2 servings:

• 500 g minced meat, mixed
• 4 medium-sized green peppers
• 1 large onion(s)
• 1 dry bread roll
• Water for soaking
• 1 tbsp parsley, chopped
• salt and pepper
• Paprika powder, sweet
• 1 tsp marjoram
• possibly curry powder
• 1 tbsp oil
• 400 ml meat broth
• 2 tbsp tomato paste
• 60 g ham (diced ham)
• 1 tbsp spice mix (mince spice mix from Baumfrau, see database)
• e.g. chili powder, optional
• 1 tbsp paprika powder, sweet

Instructions

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

with hearty sauce

Peel, halve, and finely dice the onion. Dice the stale bread roll and soak it in water. In a bowl, combine 400g of the minced meat with 3/4 of the diced onion, parsley, and the well-squeezed bread roll. Season with salt, pepper, paprika, and marjoram (or a little curry powder). Wash the peppers, cut off the tops, and remove the cores. Fill with the minced meat mixture. Finely dice the tops of the peppers (without the stems) and set aside. Heat the oil in a large saucepan and fry the ham cubes. Briefly fry the remaining onion cubes, then add the remaining minced meat and fry until crumbly. Now add the pepper cubes. Season the whole thing with the minced meat seasoning mix (alternatively salt, pepper, sweet paprika, marjoram, curry powder, and a little cumin). Spread some of the minced meat mixture on the side of the pot and briefly sear the stuffed peppers on the flesh side, then flip and sear the peppers briefly on the underside. Meanwhile, add the tomato paste and sauté. Pour in the meat broth, add the paprika, and bring to a boil. Simmer over low heat with the lid on for 50-60 minutes. Thicken the sauce with a sauce thickener or roux, if desired. Season to taste. Serve with rice and leaf salad.