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Stuffed peppers with minced meat, potatoes and carrots

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Ingredients for 4 servings:

  • 4 medium-sized bell peppers
  • 400 g minced meat
  • 3 potatoes
  • 1 large onion(s)
  • 1 carrot(s)
  • 1 tbsp paprika paste
  • 1 tbsp tomato paste
  • 1 tbsp, heaped curry ketchup
  • salt and pepper
  • Paprika powder, hot
  • Cayenne pepper
  • 4 tbsp Emmental cheese, grated
  • 1 shot of milk

Instructions

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

Clean and deseed the peppers. Peel the potatoes and dice them into small cubes, along with the onion and carrot. Heat a little oil in a pan and sauté the onions briefly, then add the minced meat, followed by the potatoes and carrot. Then fry the tomato paste and paprika paste and season. Then add the milk and let it simmer. Remove the mixture from the heat and spread it among the peppers, sprinkle with Emmental cheese, and cover. Cover the peppers and bake in a casserole dish for one hour at 220°C (top/bottom heat).

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Written by John Myers

Professional Chef with 29 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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