Stuffed peppers deluxe

Ingredients for 4 servings:

• 4 large bell peppers, red
• 600 g minced beef
• 2 m.-sized onion(s)
• 2 chili peppers, fresh, green
• 1 tsp Tabasco
• 2 cloves garlic
• 300 ml beef broth
• 2 tbsp, heaped flour
• 3 tbsp oil, plus some for greasing
• Salt and pepper, from the mill
• 150 g cream
• 200 g cream cheese
• 1 pinch(s) of sugar
• salt and pepper

Instructions

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

for a casserole dish

Cut the caps off the peppers. Remove the seeds and septa, being careful not to damage the flesh. Squeeze the stems out of the caps. Wash the caps and pods and pat dry. Finely dice or chop the caps, garlic, and onions. Halve the chili peppers and, depending on your preference, remove some or all of the seeds and finely chop them as well. Heat the oil in a large pan. Sauté the chopped peppers, onions, chili peppers, and garlic over low heat, stirring occasionally, for about 5 minutes until soft. Then add the minced meat and Tabasco, season with salt, and cook evenly over high heat. Stir frequently and break up any lumps. Reduce the heat slightly and sprinkle with flour, allowing it to brown briefly to remove the flour flavor. Gradually add the stock while stirring, then bring to a boil over slightly higher heat. Then reduce the heat again (to about 1/3 of the stovetop’s power) and simmer with the lid closed for 30 minutes, stirring occasionally. Grease a casserole dish with a little oil and place the peppers in it. Then fill the minced meat mixture evenly into the peppers. Bake in a preheated oven at 180°C (top/bottom heat) on the middle rack for about 45 minutes. For the sauce, place the cream and cream cheese in a saucepan, heat gently, and stir until smooth; do not let it boil. Then season with salt, pepper, and stir in the sugar. Once the cooking time is over, remove the peppers from the oven and pour the cream and cream cheese sauce over them. Return to the oven and cook for another 15 minutes. For sauce lovers, we recommend doubling the sauce ingredients. You don’t necessarily have to pour the entire sauce over the peppers before continuing to cook. You can also drizzle the peppers with it when serving. It won’t be quite as thick as it was after 15 minutes in the oven, but it’ll still be full of flavor. Rice makes a great side dish, but there are no limits to your creativity.