Spicy Stuffed Peppers

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

4 bell pepper (s)
500 g round meat or
Minced meat, seasoned as desired
1 glass mustard (lion mustard roulade filling)
Parsley, fresh or frozen, chopped
4 slices cheese (e.g. Gouda)
250 ml broth, clear, instant
tomato paste
possibly spice (s) your choice

Instructions

Preheat the oven to 180 ° C (convection, top / bottom heat: 200 ° C). Wash and scoop out the peppers. The cover is not absolutely necessary here.
Now spread the roulade filling on the inside of the peppers with a small spoon. Mix the ground meat (or your own seasoned minced meat) with the chopped parsley. How much, everyone has to estimate for themselves. Then fill the peppers with the mince and place in a baking dish.
Mix the broth with a little tomato paste. Pour the broth and tomato paste mixture into the baking dish between the peppers. If you want, you are welcome to season the broth and the peppers. For example, I like to use thyme.
Stew for 30 - 35 minutes, depending on the size of the peppers. 5 minutes before the end of the baking time, put a slice of cheese on or in the peppers and let it melt.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.