Stuffed Paparika Pods, Classic
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 medium bell pepper (s)
- 1 onion (s), finely diced
- 2 cloves garlic)
- 500 g minced meat, mixed
- 2 egg (s)
- 5 tablespoon breadcrumbs
- 1 teaspoon salt
- some pepper, from the mill
- 1 tablespoon herbs, Italian, dried or fresh
- 0.5 teaspoon ½ paprika powder, noble sweet
- Curry powder
- cumin
- nutmeg
- 0.5 tube ½ tomato paste
- some water
- sour cream, or crème fraiche
Print Recipe
Pin Recipe Instructions
- Wash the peppers and remove the seeds and white skins.
- Mix the minced meat with the eggs, the spices and the breadcrumbs thoroughly and pour the mixture into the prepared peppers.
- If there is any of the minced meat left over, you can use it to prepare meatballs or meatballs for the following day.
- Now put on a large stew pan with a lid or a large saucepan with a little oil and sear the pods on all sides, because this is important for the aroma. Now extinguish the pods with approx. 300-500 ml of water, depending on whether you would like a lot or a little sauce. Now add the tomato paste and stir it a little in the stock.
- Simmer for about 30-40 minutes with the lid closed. The pods are done when the sauce has boiled down a little and the skin of the pods has become soft and a little wavy
- In the meantime, I prepare rice as an accompaniment to the dish, because it fits perfectly.
- If you like, you can add sour cream or crème fraiche to the sauce.
- This dish can also be frozen when it is well cooled.
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