John Myers
Stuffed Peppers with Minced Meat
The perfect stuffed peppers with minced meat recipe with a picture and simple step-by-step instructions.
For the sauce:
- 1 Peppers-Green
- Oil and butter for frying
- Salt and pepper from the mill
- 1 tsp Marjoram spice
- 2 tbsp Freshly grated Gouda cheese
- 100 g Mixed minced meat
- 1 Fresh onion
- 1 Clove of garlic
- 1 Egg
- 1 Handful Flat leaf parsley
- Oil and butter
- Some red and green pepper cubes
- 1 kl. Small onion finely chopped
- 1 Garlic clove, finely chopped
- 2 tbsp Basmati rice, cooked
- 70 ml Vegetable broth
- 70 ml Salt, pepper, sugar
- Wash the peppers, cut off the “lid”, remove the white skin and seeds. Season the inside of the pod lightly with salt and pepper.
- Peel the onion and garlic and finely chop / chop. Wash the parsley, spin dry and chop up.
- Put the minced meat, onions, garlic, egg, parsley and spices in a bowl and mix well until you get a smooth batter. Spread the filling evenly over the peppers and press down lightly. Put the “lid” back on top.
- Heat oil and butter in a saucepan. Lightly sauté the onion, garlic with the red and green pepper cubes. Deglaze with vegetable stock, stir in tomato paste and season with salt, pepper and sugar.
- Put the filled peppers in the sauce and let them simmer on the stove for approx. 15 minutes with the saucepan closed. Shortly before the end of the cooking time, remove the “lid” and spread some grated cheese on top. The sauce with 2 tbsp. Mix the rice (cooked) and serve with the stuffed peppers.
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