Peppers with Potato Minced Meat Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 bell pepper (s)
- salt
- 125 ml milk
- 1 sachet mashed potatoes (for approx. 3-4 servings)
- 1 onion (s)
- some stalks marjoram
- 3 tomato (s)
- 1 tablespoon oil
- 300 g minced meat, mixed
- 200 g bread (s) - spread, (brunch paprika-pepperoni)
- 2 tablespoon tomato paste
- 250 ml vegetable stock
- Herbs, fresh, for the garnish
Print Recipe
Pin Recipe Instructions
- Cut off the lids of the peppers. Clean and wash the pods.
- For the filling, bring 375 ml water with 1/2 teaspoon salt to the boil. Remove from the hob and pour in the milk. Stir in the puree powder. Peel the onion and chop finely. Wash, pat dry and chop the marjoram. Clean and wash the tomatoes and cut into wedges.
- Heat oil in a pan. Fry the onion and mince in it, season with salt and marjoram. Add the tomatoes, fry briefly and stir in the spread. Gently mix the puree and mince mixture together and fill the peppers with it.
- Mix the tomato paste and broth together and pour into a baking dish. Put the peppers in it and bake in the preheated oven at 200 degrees (convection: 175 degrees) for about 20 minutes. Serve garnished with fresh herbs.
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