Stuffed peppers from Löschi

Ingredients for 1 servings:

• 1 bell pepper(s), red
• 1 small eggplant(s)
• ½ onion(s)
• 250 g low-fat minced beef
• 2 tbsp, heaped tomato paste
• salt and pepper
• marjoram
• 2 pinches of cinnamon, to taste
• ½ tsp oil
• ½ ball of light mozzarella
• Sugar, Xucker or Xucker light

Instructions

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

low carb, low fat, gluten-free

First, wash and hollow out the bell pepper, then boil it in a pot of salted water for about three minutes until al dente. In the meantime, cut the eggplant into small cubes, sprinkle with a little salt and a pinch of sugar, and let it simmer. Drain the water and remove the bell pepper. Chop the onion and sauté it in a non-stick pan with a little oil until translucent. If the onion pieces brown too quickly due to the lack of oil, simply add a little hot water. Then add the minced meat to the pan, season, and fry until crumbly. Then add the eggplant cubes to the minced meat and fry briefly. Then add the tomato paste, stir, add a little more hot water, and simmer the minced meat and eggplant mixture over low heat for about 15 minutes. Finally, season to taste, stuff some of the mixture into the bell pepper, return the pod to the pan with the remaining filling, and let it heat up again. When the pod is warm, arrange everything on a plate and sprinkle with mozzarella cubes.