Stuffed peppers with a twist

Ingredients for 5 servings:

• 5 bell peppers, yellow and red only, halved
• 200 g Gouda, grated
• some olive oil
• 1 onion(s), very finely diced
• 2 garlic cloves, very finely diced
• 1 carrot(s), very finely diced
• 1 red bell pepper(s), diced
• 1 bunch of spring onions, sliced ​​into thin rings
• 500 g minced meat
• 1 can tomatoes, chopped (preferably organic)
• 175 ml vegetable stock
• 3 tbsp tomato paste, 3x concentrated)
• 1 dash of ketchup
• 125 g mozzarella, diced
• some salt and pepper, black
• Paprika powder, sweet
• Ginger
• marjoram
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Super delicious new way to fill peppers with juicy and fruity filling

First, dice the onion, garlic cloves, carrot, and a red bell pepper very finely. Also, slice the spring onions very thinly. Add a splash of olive oil to a pot and lightly fry the chopped vegetables for 5-10 minutes. Add the minced meat and season with salt, black pepper, sweet paprika, and a little ginger. Break the minced meat up with a spoon and fry until cooked through. Next, add the can of diced tomatoes (organic is best), the vegetable stock, tomato paste, and ketchup, and bring everything to a boil. If you have enough time, we recommend simmering the filling for half an hour to an hour. Season to taste and add a little more salt, pepper, and sugar, if desired. While the filling is cooking, dice the mozzarella, add it, and let it melt, which completes the filling. Next, wash the remaining peppers, halve them, and carefully remove the white membranes (if necessary, using a small spoon). The filling can now be generously spread among the pepper halves and finally covered with grated Gouda cheese. Place the whole thing in a shallow casserole dish and bake on the middle rack at 200°C (top and bottom heat) for 25-30 minutes. Then let it rest for another 10 minutes in the uncovered oven and then enjoy with a sprinkle of marjoram on top. Simply unbelievably delicious!