Stuffed peppers

Ingredients for 4 servings:

• 4 large red bell peppers
• 500 g minced meat, beef
• 2 onions
• 1 egg(s)
• 100 g cheese, grated
• 100 g feta cheese
• 1 tsp, heaped salt
• 1 tsp, heaped pepper
• 1 tsp, heaped paprika powder
• 1 tsp, heaped garlic powder
• lots of parsley, chopped
• 1 package of tomato sauce, ready-made product
• 1 bottle of Cremefine for cooking, alternatively cream or milk
• 3 tbsp tomato paste

Instructions

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

without rice but with delicious feta cheese

First, cut out the stems of the peppers in a circle, creating a medium-sized opening. Then, scoop out the insides (I always do this with a small, slightly pointed teaspoon; it works wonderfully) and wash the peppers. Set aside and preheat the oven to 200°C fan/convection oven. Dice the onions and feta cheese and mix them in a bowl with the ground beef, an egg, grated cheese, and all the seasonings (don’t skimp on them!). I always knead everything together with a dough hook. Fill the peppers with the resulting ground beef mixture and place them in a large roasting dish (I always use a traditional roasting dish), making sure they don’t fall over. In the bowl containing the ground beef mixture (I always leave a tiny bit of ground beef mixture left over), mix the packet of tomato sauce with the Cremefine (alternatively, cream or milk will work, of course), and the tomato paste. Pour the sauce into the roasting pan over the peppers, submerging them in liquid about halfway. Place the roasting pan on the middle rack of the oven and cook for about 35-45 minutes. We like to serve it with mashed potatoes.