John Myers
Contents
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Ingredients
- For the stuffed peppers:
- 800 g Mixed minced meat
- 2 Red Paprika
- 2 Orange Paprika
- A smAll leftover bAguette stick
- 1 Finely chopped onion
- 3 cloves Garlic finely chopped
- 1 Egg
- 2 tbsp Medium hot mustard
- 2 tbsp Tomato paste
- Ur salt, pepper, cayenne pepper, sweet paprika
- For the mince vegetable sauce:
- 200 g Mixed minced meat
- 1 Finely chopped onion
- 3 cloves Garlic finely chopped
- 3 tbsp Tomato paste
- Ur salt, pepper, cayenne pepper, sweet paprika
- 25 cl White wine
- 300 ml Chicken broth harvest blessing
- 2 tbsp Dried soup greens
- 500 ml Sieved tomatoes
- 1 bunch Finely chopped spring onions
- 0,5 bulb Celeriac in fine cubes
- 1 Finely chopped pointed peppers
- 2 Finely chopped tomatoes
- 1 small Finely chopped zucchini
- Olive oil for frying
- Aside from that:
- 2 packet Mozzarella
Instructions
- Cut the baguette into small pieces and soak in hot water. Wash the peppers, hollow out and cut in half. Put the mince in a bowl, squeeze out the baguette and add the remaining ingredients, season with spices and mix everything well. Pour into the pepper halves.
- Fry the 200 gram mince with onions and garlic in olive oil, remove from heat, add tomato paste and spices and mix everything well. Pour in the wine and simmer briefly.
- Add chicken broth soup greens and tomato strains as well as the rest of the finely chopped vegetables. Now the sauce comes into a roaster, the pepper halves are put in and off in the oven at 180 degrees for 60 minutes.
- After 60 minutes, cut the mozzarella into slices and place two slices on each half of the pepper. Put it in the oven again for 10 minutes and then enjoy. We had rice with it.
Nutrition
Serving: 100gCalories: 44kcalCarbohydrates: 2gProtein: 1.4gFat: 0.7g
