Stuffed peppers with chili con carne and sweet herb cream

Ingredients for 4 servings:

• 4 bell peppers, yellow or red
• ¼ liter meat broth
• 250 g minced meat
• 1 red chili pepper(s)
• 1 garlic clove(s)
• 2 onions
• 1 small can of tomato paste
• 2 tomatoes
• 1 tsp sugar or honey
• 1 can kidney beans
• ½ bag of raisins
• Salt and pepper, pepper, paprika spice
• Paprika powder
• 1 cup whipped cream
• 2 tsp sugar
• 1 tbsp herbs (e.g. parsley, chives), finely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

sweet – spicy recipe

Brown the minced meat well. Peel the garlic clove, halve it, remove the green part, and finely chop the clove. Peel the onions and chop them as finely as possible. Cut the chili pepper open lengthwise, remove the seeds, and finely chop the chili pepper. Dice the tomatoes as finely as possible. Add everything to the browned minced meat along with the tomato paste, sugar, and meat broth. Let it simmer uncovered for a good 20 minutes, until the mixture thickens. Then add the kidney beans and raisins and simmer for another 5 minutes. Season the finished chili con carne generously with salt, pepper, and paprika. Cut open the tops of the peppers. Remove the white membranes and seeds, and keep the lids on. Fill the peppers with the chili con carne and cover. Place the peppers on a baking tray and bake for 10 minutes in a preheated oven at 180°C (150°C fan oven). Meanwhile, whip the cream and sweeten with sugar. Finely chop the herbs and carefully fold them into the cream. Drizzle the sweet herb cream over the stuffed peppers and serve immediately, as the cream melts very quickly. Serve with farmhouse bread or baguette.