John Myers
Yellow Pointed Peppers with Minced Herbs on Boiled Potatoes
The perfect yellow pointed peppers with minced herbs on boiled potatoes recipe with a picture and simple step-by-step instructions.
- 5 piece Pointed peppers light yellow
- 1 lb Seasoned minced pork
- 3 piece Fresh tomato
- 2 piece Onions white
- 2 piece Garlic cloves chopped
- 1 piece Carrot red
- 1 piece Red peppers
- 2 disc Toast without crust
- 2 piece Cloves
- 1 handful Garden herbs
- 1 tsp Mustard
- 1 tsp Paprika pulp
- 1 Cup Red wine medium quality wine
- 1 liter Meatsoup
- 1 shot Milk
- 1 pinch Sugar
- 2 tbsp Rapeseed oil
- Salt
- Pepper
- Knead the minced meat in a bowl with the toast soaked in milk, half a finely chopped onion and the weighed garden herbs, garlic and mustard to a smooth mass.
- Carefully remove the peppers from the core and fill them well with the mince.
- Fry the peppers in the hot fat all around until they have turned nicely, then add the chopped carrots, the onions peppered with cloves, roast the paprika pulp, deglaze with red wine and fill up with the broth.
- Place the pods in the closed roaster at 130 ° C for about 90 minutes and then serve with boiled potatoes.
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