John Myers
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Stuffed Peppers À La Foxy
The perfect stuffed peppers à la foxy recipe with a picture and simple step-by-step instructions.
Filling part 1:
- 2 Diced tomatoes
- 2 Chopped onions
- 1 tbsp Sunflower oil
- 1 tsp Sugar
- 2 tsp Sweet paprika
- 0,5 tsp Salt
- 4 tbsp Tomato paste concentrated three times
- 200 g Brown rice
Filling part 2:
- 250 g Ground beef
- 1 Chopped onion
- 1 Solo garlic chopped
- 0,5 bunch Chopped fresh parsley
- 1 Egg
- Black pepper from the mill
- Freshly grated nutmeg
also
- 250 Tomato puree or vegetable broth
- Wash the peppers, decapitate them and remove everything that can be found inside. Chop the lid into small pieces, place the pitted peppers in a baking dish. Preheat the oven to 200 ° C top and bottom heat
Filling part 1
- Heat the oil in a saucepan, sauté the chopped onions, add the tomato cubes and sauté briefly. Add the finely chopped peppers, mix and sprinkle with sugar, sweet paprika, salt and tomato paste. Mix in the rice and cover and let simmer for 15 minutes over medium heat,
Filling part 2
- Heat 3 tablespoons of oil in a pan, fry the minced meat in it, add onions and garlic and fry for about 5 minutes. Mix in the parsley and egg, season well with nutmeg, paprika, pepper and salt
finished filling
- Mix the minced meat mixture and the rice together and pour into the peppers using a sauce ladle.
- Pour either the tomato puree or the vegetable stock into the baking dish between the peppers. Bake in the preheated oven for 20-30 minutes.
- If you like, you can also sprinkle cheese over the filling. I put a slice of Appenzeller on top.
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