Downhill Cats Stuffed Peppers
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 6 hrs 15 mins |
| Total Time | 6 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g tomato (s), chopped up with juice ( ml)
- 2 tablespoon tomato paste
- 1 onion (s), finely chopped
- 2 teaspoon spice (s), mixed (oregano, basil, rosemary, thyme)
- 1 pinch (s) sugar
- salt and pepper
- 6 pointed peppers, colored
- g 1,000 minced meat, mixed
- 2 medium onion (s), finely chopped
- 2 tablespoons oil
- 2 garlic clove (s), pressed
- 2 teaspoons salt
- 0.5 teaspoon ½ black pepper
- 2 teaspoons paprika powder, noble sweet
- 200 g cheese, rated
- 4 tablespoon corn
- 6 tablespoon breadcrumbs
- 2 egg (s)
- 125 ml meat stock, double concentrated
Print Recipe
Pin Recipe Instructions
- The recipe is designed for a 5.5 to 6.5 L. Crock Pot (CP).
- First mix the tomatoes, tomato paste, onion, spices and sugar into a sauce and season with salt and pepper to taste. Enter into the CP. Briefly sweat the onion in hot oil in a pan and remove the pan from the hob. Meanwhile mix the breadcrumbs with the spices (salt, pepper, paprika). Add the two eggs and a little water and mix everything well with a whisk. Finally add the garlic. Now add the minced meat, onion, cheese and finally the corn to the breadcrumbs and knead everything well with your hands. Cut the lid off the peppers and remove the seeds. Fill the peppers generously with the minced meat mixture and place them side by side in the CP. Finally pour the hot meat stock over the peppers. The braising time is about 6 hours on the lowest setting (low). If necessary, degrease the sauce and season to taste.
- Serve with rice.
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