John Myers
Stuffed Peppers from Oven
The perfect stuffed peppers from oven recipe with a picture and simple step-by-step instructions.
For the tomato sauce:
- 750 g Mixed minced meat
- 250 g Roast (meat loaf or veal sausage)
- 1 size Onion
- 1 tbsp Mustard
- Salt pepper
- 1 bunch Flat leaf parsley
- 5 tbsp Breadcrumbs
- 3 Eggs size M
- 1 tbsp Pounded marjoram
- 1 tbsp Sweet paprika powder
- 1 Can, great Peeled tomatoes
- 600 ml Water
- 1 tbsp Vegetable stock powder (homemade or finished product)
- Salt pepper
- 1 pinch Sugar
- 1 size Onion
- 2 Cloves of garlic, if you like
- 2 tbsp Olive oil
- 1 tbsp Butter
- 3 tbsp Tomato paste
- 1 tbsp Balsamic vinegar
- For the meat dough: peel and finely chop the onion. Put the minced meat and roast in a bowl. Rinse the parsley, shake dry and chop finely. Season with salt, pepper, mustard, marjoram and paprika powder. Add eggs and breadcrumbs and knead into a meat dough that is not too soft. Cut the lid off the peppers, clean, wash and drain.
- For the tomato sauce, cut the tomatoes into small pieces. Peel and finely chop the onion and garlic. Heat the olive oil and butter in a roaster. Sweat tomato paste with onion and garlic in it. Add tomatoes with sauce, water and vegetable stock powder, bring to the boil once. Season to taste with salt, pepper and sugar.
- Preheat the oven to 200 ° C ((fan oven: 180 ° C).
- Fill the prepared peppers with meat batter and place in the sauce, put the lid on. Cover with a lid or aluminum foil and cook in the preheated oven for about 40-50 minutes.
- The peppers shouldn’t be too soft, they should still have “bite”.
- Boiled potatoes or rice and mixed green lettuce go well with this.
- Tip 7: The cooked peppers can also be frozen in portions with sauce. So you always have a supply.
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