Carstens-style Stuffed Peppers
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 bell pepper (s)
- Oil, for frying
- 500 g minced meat, mixed
- 1 medium onion (s), diced
- 1 clove garlic, pressed
- 1 teaspoon mustard
- 1 egg (s), organic
- 2 tablespoon breadcrumbs
- 1 tablespoon herbs (parsley + marjoram), finely chopped
- 2 tablespoon pine nuts, toasted
- 1 teaspoon chili powder, or paprika powder
- salt and pepper
For the sauce:
- 1 medium onion (s), diced
- 1 clove garlic, pressed
- 1 sprig thyme
- 2 tablespoon tomato paste
- 350 ml vegetable stock
- sugar
- 4 port. Rice, as a side dish
Print Recipe
Pin Recipe Instructions
- Top the peppers and remove the core. Lift up the lid!
- Mix the minced meat in a bowl with diced onion, garlic, mustard, egg, breadcrumbs, herbs, pine nuts, chilli or paprika powder, as well as a lot of salt and pepper. Then pour the mixture into the peppers, the minced meat can stick out a bit from the peppers. If there is any mass left over, form small meatballs out of them and prepare them as well.
- Now fry the filled peppers in oil in a roasting pan or high saucepan. Remove from the roaster and let the onion cubes for the sauce take color in it. Add the garlic, thyme, a pinch of sugar and tomato paste, toast briefly and then top up with the stock. Season with salt and pepper, bring to the boil and add the paprika plus lid again.
- Let the whole thing cook in the oven at 160 ° C for a good 30 minutes, alternatively you can of course also cook on the stove.
- With this short cooking time, the peppers still retain a light bite, if you prefer cooked them through, let them simmer for another 20 minutes.
- Serving: Put some rice in the middle of a plate, place a filled bell pepper on it, put the lid on the side and pour on some sauce. Good Appetite!
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