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
Print Recipe
Pin Recipe 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.
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