John Myers
Contents
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Ingredients
For the filling:
- 400 g Mixed minced meat
- 1 tablespoon Diced Bacon
- 1 medium sized Diced onion
- 1 Egg
- 3 tablespoon Cream
- 2 teaspoon Dijon mustard
- 3 tablespoon Breadcrumbs
- 1 half a teaspoon Steak seasoning
- 1 half a teaspoon Salt
- 1 quarter teaspoon Black pepper
- 1 good pinch Chilli flakes
For the tomato sauce:
- 2 tablespoon Extra virgin olive oil
- 1 size Diced onion
- 2 tablespoon Tomato paste
- 2 finely chopped Garlic cloves
- 3 skinned Diced tomatoes
- 3 skinned Salt, pepper and sugar
- 100 ml Vegetable broth
- 1 teaspoon Herbs de Provence
Instructions
- Deck the peppers and remove the kernels with the white skins from the inside. Unscrew the stems from the heads and set them aside.
- For the filling, put the minced meat in a bowl. Sweat half of the diced onion in the fried bacon until translucent, allow to cool and mix thoroughly with the remaining raw onions and all of the specified ingredients. Fill the peppers with it and put the cut heads on top.
- For the fruity tomato sauce, heat the olive oil and gently fry the onions in it, add the garlic and tomato paste and fry briefly, then add the diced tomatoes and the vegetable stock, season with salt, pepper and Provence herbs, bring to the boil and cover for about 10 minutes pre-cook gently.
- Put about 3/4 of this sauce in a small casserole, put the filled peppers in it, and pour the rest of the sauce over it. Simmer on a mild heat with the lid on for about 40 minutes. Time enough to prepare a side dish.
- I served pasta with it because it goes particularly well with the spicy sauce. And for the eye, I added the stems of the peppers as an ornament.
Nutrition
Serving: 100gCalories: 205kcalCarbohydrates: 7.3gProtein: 10gFat: 15.2g
