Yvonne's stuffed peppers

Ingredients for 4 servings:

• 500 g minced meat, mixed,
• 5 bell peppers, yellow or red
• 2 large onions, peel and dice
• 3 garlic cloves, peel and press
• ½ tube(s) tomato paste
• 1 can tomatoes, chopped
• 50 ml cream
• 100 g cheese, grated
• 1 liter meat broth
• oil
• salt and pepper
• Paprika powder
• chives
• Parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple and delicious

Cut the tops off 4 of the 5 bell peppers and hollow them out. Meat dough: In a bowl, add the mixed minced meat, a diced onion, and 2 crushed garlic cloves. Clean and dice the remaining bell pepper and add it to the minced meat in the bowl. Add the grated cheese, salt, pepper, paprika, and some parsley and chives. Use the seasonings to your liking! Knead all the ingredients together vigorously! Now fill the 4 hollowed-out bell peppers with the meat dough, but leave a small handful left over for the sauce. Place the stuffed bell peppers in a baking dish with the filling facing down. Sauce: Heat some oil in a pan and brown the remaining meat filling with the second diced onion and the last crushed garlic clove, along with half a tube of tomato paste. Deglaze the pan with the liter of meat broth, add the chopped tomatoes, and let the whole thing simmer vigorously for another 8 to 10 minutes. Finally, add the cream and season with pepper, paprika, salt, and chives. Pour the sauce over the peppers in the casserole dish, cover, and cook in the oven at 200°C (top and bottom heat) for about 40 minutes. Serve with wild and/or basmati rice!