Summary

Ingredients

• 1 red pepper (s)
• 1 leek
• 1 onion (s)
• 1 clove garlic
• 1 tablespoon margarine (vegetable margarine)
• 100 g beef steak (s)
• salt and pepper
• 1 pinch (s) curry
• 1 tablespoon crème fraîche, low in fat
• 1 beefsteak tomato (s)
• 1 teaspoon vegetable stock
• Tomato paste, to possibly thicken the sauce.
• Paprika powder, noble sweet

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Instructions

1. Wash and hollow out the peppers. Clean the vegetables, cut them into small pieces, cut the leek into strips (keep one tablespoon of the leek for the sauce) !!!
2. Heat the margarine, sauté the vegetables in it for about 2 minutes. Add the vegetables to the mince in the bowl, add the spices and creme fraiche.
3. Fill the paprika with the mixture and place in an ovenproof dish. Scald the tomato, peel it and cut it into cubes, spread the tomato cubes and the rest of the leek and half a cup, approx. 150 ml, of the vegetable stock around the pod in the container.
4. Briefly preheat the oven, cover the vessel with the lid and bake in the oven (middle rack) at 200 ° C for about 45 minutes
5. At the end of the baking time, bind the sauce with tomato paste, depending on the thickness, and season if necessary.
6. Go with boiled potatoes and rice
7. Tip: use Jenaglas. The container must have a lid in any case, otherwise the pod will burn.