Summary

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

1. Wash the peppers and remove the seeds and white skins.
2. Mix the minced meat with the eggs, the spices and the breadcrumbs thoroughly and pour the mixture into the prepared peppers.
3. If there is any of the minced meat left over, you can use it to prepare meatballs or meatballs for the following day.
4. 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.
5. 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
6. In the meantime, I prepare rice as an accompaniment to the dish, because it fits perfectly.
7. If you like, you can add sour cream or crème fraiche to the sauce.
8. This dish can also be frozen when it is well cooled.