Filled Pointed Peppers with Minced Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g minced meat your choice
- 1 onion (s)
- 1 egg (s)
- 35 g bread (s), (protein bread)
- 1 teaspoon mustard
- 2 tablespoon herbs, as desired, e.g., parsley, chives 830;
- 500 g pointed peppers
- 150 ml milk
- some broth, intant
- possibly cheese, as desired
Print Recipe
Pin Recipe Instructions
- Finely dice the onion. Soak the protein bread briefly in water and then squeeze it out. Make a minced meat dough from minced meat, diced onion, egg, bread, mustard, herbs and spices.
- Carefully cut around the stem of the peppers and unscrew it. Take out the core housing.
- Fill the pods with the minced meat mixture and place in a baking dish. If there is anything left over from the mixture, you can simply form small balls out of it and place them in the baking dish as well. Mix the milk with a little stocking powder and pour over the filled peppers. If you want, you can sprinkle the pods and meatballs with some grated cheese. Bake at 200 ° C for about 30 minutes.
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