Stuffed Mini Peppers on Tomato Bed
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 15 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g round beef, lean or tartare
- 1 onion (s)
- 1 small garlic
- 12 small peppers (mini peppers) or alternatively 3 - 5 large peppers
- 4 tomato (s), aromatic
- Spice mixture (arrabiya spice)
- Vegetable broth
- salt and pepper
- some water
Print Recipe
Pin Recipe Instructions
- Chop the onion and garlic and fry in a coated, preheated pan with a sip of water (small amount, it should not simmer), as soon as it is ready, add some more water. Then add the minced meat and sear it slowly on a high heat, do not stir too much so that it does not form water. As soon as it smells good, turn it again, etc. Here, too, as soon as it starts, pour some water or vegetable stock.
- Preheat the oven to 200 ° C.
- In the meantime, wash the peppers, cut off the lids and cut out the core. Prepare, wash and slice the tomatoes. Layer in a baking dish.
- Season the minced meat mixture with salt, pepper and Italian spices. It can get a little hot. Mix with a little vegetable stock to a smooth mass and then pour into the hollowed out peppers. Place the peppers on top of the tomatoes and add some vegetable stock to the tomatoes. If there is any minced meat left over, simply fill it in between. Put in the oven for about 15 minutes - just watch the color
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