Stuffed peppers Carsten's style

Ingredients for 4 servings:

• 4 bell peppers
• Oil, for frying
• 500 g minced meat, mixed
• 1 m.-sized onion(s), diced
• 1 clove(s) garlic, squeezed
• 1 tsp mustard
• 1 egg(s), organic
• 2 tbsp breadcrumbs
• 1 tbsp herbs (parsley + marjoram), finely chopped
• 2 tbsp pine nuts, roasted
• 1 tsp chili powder or paprika powder
• salt and pepper
• 1 m.-sized onion(s), diced
• 1 clove(s) garlic, squeezed
• 1 sprig(s) of thyme
• 2 tbsp tomato paste
• 350 ml vegetable stock
• Sugar
• 4 servings of rice, as a side dish

Instructions

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

Cut the tops of the peppers and remove the cores. Keep the lid on! In a bowl, mix the minced meat with the diced onion, garlic, mustard, egg, breadcrumbs, herbs, pine nuts, chili or paprika powder, and plenty of salt and pepper. Then stuff the peppers with the mixture; it’s okay if the minced meat sticks out a little. If there’s any leftover mixture, form it into small patties and add them to the pan as well. Now fry the stuffed peppers all over in oil in a roasting pan or tall pot. Remove from the roasting pan and let the diced onions brown for the sauce. Add the garlic, thyme, a pinch of sugar, and tomato paste, fry briefly, and then top up with the stock. Season with salt and pepper, bring to a boil, and add the peppers and the lid back on. Cook the whole thing in the oven at 160°C (fan/circulating air) for a good 30 minutes; alternatively, you can of course also do this on the stovetop. This short cooking time allows the peppers to retain a slight bite; if you prefer them more cooked, simmer for another 20 minutes. To serve: Place some rice in the center of a plate, place a stuffed pepper on top, place the lid on the side, and pour over some sauce. Enjoy!