Stuffed Pepper Rings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 big bell peppers, red
- 500 g minced meat, mixed
- 1 large onion (s)
- 1 roll, soaked
- 2 large egg (s)
- salt and pepper
- Curry powder
- 1 tablespoon mustard
- 9 slices bacon
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Wash the peppers, cut off the top and bottom. Cut each pepper into roughly three equal parts so that rings approx. 2 - 3 cm high are created. Put the pepper rings aside.
- Mix the minced meat with the mustard, the soaked and squeezed bun, the chopped onion (I always use granules because my son can`t bite on pieces of onion), the eggs and the spices. Cut the remains of the peppers (lid and base) into small pieces and also add. Now mix everything well.
- Place a slice of bacon on a plate, put a bell pepper ring on it and fill it tightly with the minced meat mixture. Now fold the bacon on top. So fill all the rings.
- Heat the pan and pour in the oil. Fry the pepper rings well on each side for about 6 minutes.
- We ate the pepper rings without sauce, with fried potatoes and a fresh, mixed salad. But it also goes well with a tomato sauce or a curry sauce.
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