Summary

Ingredients

For the filling:

• 500 g round beef
• 1 egg (s)
• Parsley, chopped
• Paprika powder, noble sweet
• 1 onion (s)
• 1 sheep cheese, light
• 1 clove garlic
• 4 red pepper (s)
• 1 scoop mozzarella, light, for gratinating

For the sauce:

• 1 onion (s)
• 2 carrot (s)
• 4 tomato (s)
• 1 can / s tomato (s), chunky, with herbs
• Tomato paste
• 1 red pepper (s)
• Vegetable broth
• Cremefine or cream cheese
• Herbs, Italian
• salt and pepper

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Instructions

1. Decapitate and wash 4 peppers. The lids can later be used for the sauce.
2. Filling:
3. Make a meatball batter from minced meat, egg, parsley and spices. Sauté the onion and garlic and let them cool. Cut the sheep`s cheese into small pieces and add to the minced meat together with onions and garlic.
4. Pour the mince into the peppers. If there is leftover ground beef, that can be used for the sauce.
5. Sauce:
6. If necessary, fry the leftover minced meat until crumbly. Cut the remaining pepper pieces, peppers, carrots, onions and tomatoes into small pieces, sauté briefly and season. Add tomato paste to taste, stir well and deglaze with vegetable stock. Add the chunky tomatoes from the can (1-2 cans depending on the size of the pot). Then put the peppers in the pot, they should be almost completely in the sauce. Let cook for approx. 45 minutes over medium heat.
7. Transfer everything to a baking dish, place the mozzarella slices on top of the bell peppers and bake at approx. 180 ° C until the mozzarella runs or is brown.
8. The dish can also be cooked exclusively in the oven.
9. Season the sauce with spices, Cremefine or cream cheese and sprinkle some herbs.