John Myers
Stuffed Peppers, Hot and Baked
The perfect stuffed peppers, hot and baked recipe with a picture and simple step-by-step instructions.
- 500 g Ground beef
- 10 Pc. Paprika / in the picture only four pieces, did not have enough paprika, therefore a few meatballs
- 2 Pc. Carrots
- 3 Pc. Onion
- 1 Pc. Chili
- 2 Pc. Garlic clove
- 1 Pc. Meat tomato a lot of meat, little juice
- 50 g Tomato paste
- 2 Pc. Eggs
- 50 ml Oil
- 250 g Edam
- Salt
- Pepper from the grinder
- Sweet paprika
- 10 Pc. Red pepper
- Mix the ground beef with the eggs, salt, pepper and paprika.
- Wash the paprika, remove the stalk and core, cut off the tip so that it does not burst during frying.
- The carrots, onions, chilli, garlic and 2-3 pieces. Cut the peppers into small pieces.
- Fill the paprika with the ground beef.
- Heat the oil in the pan and fry the filled peppers, then place them in a baking dish.
- Briefly fry the vegetables in the same oil, season with salt and pepper. Then paprika with paprika and add tomato paste. Deglaze with a small cup of water and add the tomatoes. Simmer for another 3 minutes until the sauce is thick. Add red pepper.
- Pour the sauce over the roasted peppers in the baking dish.
- Grate the cheese fresh and spread over the sauce.
- Bake for 15-20 minutes in the oven preheated to 250 ° (grill program also possible).
- I recommend rice as a side dish.
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