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Stuffed Peppers with Minced Meat and Feta

5 from 2 votes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 116 kcal

Ingredients
 

  • 2 Peppers
  • 300 g Minced meat half and half
  • 2 Onions
  • 2 Garlic cloves
  • 1 Egg
  • 2 tbsp Breadcrumbs
  • Pepper from the grinder
  • Sea salt from the mill
  • 100 g Feta
  • 250 ml Water
  • 1 tsp Granular broth
  • Tomato paste
  • Cream
  • Oil

Instructions
 

  • Wash the peppers, cut off the lid, remove the core and scrape out the white skin inside with the knife. Then rinse again briefly. For the minced mixture, first finely dice the onions and garlic and place in a bowl. Mix with the minced meat, beat the egg over it and add the breadcrumbs. Season with salt and pepper and mix well. Now roughly chop the feta and add it. Fill the peppers with the mixture and put the lid back on.
  • Briefly fry the peppers in a saucepan with a little oil and pour on the water. Add the grained broth and simmer over medium heat for 45 minutes. Then remove the peppers. For the sauce, just add a little tomato paste and a pinch of sugar, stir in and let it reduce briefly. Pour about 50ml of cream on top. Ready to serve. This goes well with rice or ebly.

Nutrition

Serving: 100gCalories: 116kcalCarbohydrates: 9.4gProtein: 5.2gFat: 6.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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