Stuffed Peppers À La Charlie
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 red pepper (s)
- 20 g lard
- 2 medium onion (s)
- 1 clove garlic
- 500 g minced meat, mixed
- 1 egg (s)
- 2 tablespoon marjoram
- 2 tablespoon paprika powder, noble sweet
- 1 tablespoon Maggi
- salt and pepper
- 1 tablespoon tomato paste
- 500 ml meat broth
- 1 glass paprika - vegetables (peperonata)
- 1 cup rice (coffee mug)
- 2 cup / s broth (coffee mug)
- 0.25 liter ¼ broth
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cut off the lid from each of the peppers. Press or cut out the stalk. Remove the seeds from the peppers and cut off a little at the bottom so that the peppers stay in the pot. Then wash and pat dry.
- Peel and finely chop an onion and garlic. Put the lard in a pan and sauté both in it. Remove and set aside.
- In the meantime, cook rice in broth, then drain and let cool.
- Put the minced meat in a bowl and add the cooled onion and garlic mixture. Add the egg and season well with the spices as required. Add the cooked rice as required and mix well, season again to taste. Fill the peppers with the meat mixture and put the lids back on.
- Peel the second onion, chop it up and sweat it in the remaining lard. Add tomato paste and also let it sear a little. Deglaze with 1/4 l stock and bring to the boil. Put the peppers in and let the lid stew over medium heat for about 60 - 70 minutes. Gradually pour in the rest of the broth. Just before the end of the cooking time, add the peperonata and season the sauce again if necessary.
- Tip: If something is left of the meat filling, I form small balls and fry them in lard. Just before the end of the cooking time, place in the sauce and heat up. Possibly toss the remaining rice in butter and serve as a side dish.
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