John Myers
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Tasty peppers stuffed with minced meat
Ingredients for 4 persons
- 2 large peppers, red
- 2 large peppers, green
- 500g minced pork
- 80g onion
- 1 tbsp garlic oil
- 2 tbsp parsley
- 150ml chicken stock
- 1 egg
- Salt pepper
- 1 pinch nutmeg
Side dish tip
Serve with rice and smooth-stirred sour cream, seasoned with salt and pepper.
Preparation
- Cut the top off each pepper and remove the seeds and white partitions.
- Put the ground beef in a bowl. Peel onion and chop it finely. Heat the garlic oil in a pan and sweat the onion lightly in it, mix in the chopped parsley, leave to cool, and add to the minced meat. Add the egg, salt, pepper, and nutmeg and mix well.
- Fill the peppers in equal parts with the minced meat mixture, press the lids on lightly, and put them on. Place in an ovenproof dish, pour in the stock, and cook in a preheated oven at 190° C top/bottom heat (circulating air 170° C) for 30 – 35 minutes.
