Summary

Ingredients

• 500 g pointed peppers, red
• 100 ml cream, lactose-free
• 250 ml vegetable stock
• 1 onion (s)
• 1 clove garlic
• 3 port. Pasta, gluten-free
• 400 g round beef
• 6 tablespoon olive oil
• 1 handful basil
• 50 g feta cheese, lactose-free
• 1 tablespoon paprika powder, noble sweet
• 1 teaspoon, leveled salt

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Instructions

1. Wash and core the pointed peppers and cut into small pieces. Cut the onion into cubes. Heat 3 tablespoons of olive oil in a saucepan and fry the peppers with the onions, seasoning with 1 tablespoon of paprika powder and salt. Then deglaze with 250 ml spicy vegetable stock and cream and simmer for about 10 minutes until the peppers are soft.
2. In the meantime, cook the pasta.
3. Fry the minced meat in a large pan with 3 tablespoons of olive oil, also season with salt and a little paprika powder. Finely puree the paprika sauce with a hand blender, then add to the seared minced meat.
4. Let the bell pepper Bolognese simmer again for 5 minutes, season to taste and serve with freshly chopped basil and the crumbled feta.
5. Tips:
6. Red pointed peppers are better tolerated than normal red peppers! Alternatively, you can peel the peppers with a peeler, as the peel is indigestible and can sometimes cause discomfort.
7. In addition, dried Italian herbs such as oregano, thyme and basil can be used.