Fiery Peppers
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 red pepper (s)
- 2 bell peppers, yellow
For the filling:
- 1 onion (s)
- 4 cloves garlic
- 4 chilli, whole
- 2 tablespoon parsley, chopped
- 400 g minced beef
- 200 g cream cheese
- 2 egg (s)
- 4 tablespoon corn, canned
- salt
- pepper
- paprika
For the sauce:
- 1 onion (s)
- 2 cloves garlic
- 2 tablespoons oil
- 400 g tomato (s), sieved
- 0.25 liter ¼ vegetable stock
- salt
- pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Cut off the lid of the peppers. Clean the peppers. Peel and dice the onion and garlic. Mash the chillies and mix with the parsley, mince, cheese and corn, season with salt, pepper and paprika. Put the mixture into the pods and put the lids back on.
- For the sauce, peel and chop the onion and garlic and sauté in oil. Deglaze with tomatoes and broth and season with salt, pepper and paprika.
- Pour the sauce into a baking dish and place the peppers in it. Cook in a preheated oven (electric stove: 175 °) for approx. 40 minutes.
- Baguette or potatoes go well with it.
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