Summary

Ingredients

• 500 g round beef
• 2 red pepper (s)
• 1 bell pepper (s), yellow
• 1 roll, stale (40 g)
• 2 onions)
• 2 cloves garlic)
• 1 bunch parsley, smooth
• 25 g date (s), dried
• 5 tablespoon olive oil
• 1 teaspoon cumin, crushed
• 1 teaspoon curry powder, mild
• 1 teaspoon paprika powder, noble sweet
• 0.5 teaspoon ½ chilli flakes
• 2 egg (s)
• 2 tablespoon tomato paste
• 300 g yourt, Greek (10%)
• 300 ml chicken broth
• 1 can tomatoes, chunky (400 g)
• sugar
• 200 g bulur, fine (alternatively couscous)
• 1 ½ tablespoon butter
• 1 pomegranate (80 g pomegranate seeds)

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Instructions

1. 1. Cut the rolls into thin slices and soak them in lukewarm water for 10 minutes.
2. 2. Finely dice the onions and garlic. Chop the parsley. Finely dice the dates.
3. 3. Heat 1 tablespoon of oil in a pan. Sauté half of the onions and garlic for 3 minutes until translucent. Add cumin, curry, paprika powder and chilli and sauté briefly. Let cool slightly.
4. 4. Knead the mince in a bowl with squeezed bread, eggs, 1 tablespoon tomato paste, 3 tablespoons yogurt, half of the parsley, dates and onion mixture to a smooth mince mixture. Season with salt and pepper vigorously. Let it steep for 10 minutes.
5. 5. Heat 2 tablespoons of oil in a large roasting pan (ø 30 cm). Steam the remaining onions and garlic for 3 minutes until translucent. Add 1 tablespoon tomato paste and sauté briefly. Pour in the stock and tomatoes, bring to the boil and cook over a medium heat for 10 minutes. Season with salt, pepper and a pinch of sugar.
6. 6. Halve the peppers lengthways and carefully remove the seeds with a small knife. Fill the paprika with the mince mixture and press down well.
7. 7. Put the stuffed peppers in the tomato sauce. Drizzle the chopping surface with 1 tablespoon oil. Stew the peppers in a hot oven at 180 degrees top / bottom heat (convection not suitable) in the lower third of the oven for 40 - 45 minutes. If necessary, cover towards the end of the cooking time.
8. 8. In the meantime, bring 400 ml of salt water to the boil. Add bulgur and cover and leave to soak for 10-15 minutes.
9. 9. Carefully core the pomegranate.
10. 10. Put butter in the hot bulgur and let it melt. Loosen the bulgur with a fork. Mix the pomegranate and parsley into the bulgur.
11. 11. Drizzle the rest of the yogurt with 1 tablespoon of oil and sprinkle with a pinch of chilli flakes. Serve peppers with yogurt and pomegranate bulgur.
12. Tips:
13. - If you don`t have a large roaster, you can stew the peppers in a large baking dish.
14. - Instead of dates, you can also use cranberries, raisins or barberries.
15. - The mince can also be used to make meatballs.