Bell Peppers Stuffed with Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 bell peppers, uncapped, pitted
- 750 g minced meat, mixed
- 2 onion (s), chopped
- 2 clove (s) garlic, chopped
- 1 egg (s)
- 1 tablespoon mustard
- 1 roll, stale, soaked in water, wrung out
- 1 tablespoon marjoram
- salt
- pepper
- 3 tablespoon olive oil
- 2 clove (s) garlic, chopped
- 1 can tomato (s)
- 1 can tomato paste
- 1 tablespoon marjoram
- salt
- pepper
- possibly cream
Print Recipe
Pin Recipe Instructions
- Mix the minced meat with onions, garlic, egg, mustard, rolls, marjoram, salt and pepper to a smooth batter, then fill the peppers with the farce.
- Heat the oil in a roasting pan, sweat the Knofis briefly, fry the remaining farce under high heat and stirring, add the can of tomatoes, pour in approx. 1/4 l water, put the filled peppers in the sauce and cover over medium heat for approx Cook for 20 minutes, then stir in the tomato paste, season well with salt, pepper and marjoram.
- If you like and can afford it, add 1 cup of cream.
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