Stuffed Peppers with Bulgur and Minced Meat
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 red pepper (s)
- 250 g minced beef
- 100 g bulur
- 500 ml tomato (s), passed
- 50 g parmesan, finely rated
- 8 medium potato (s), waxy
- 250 ml vegetable stock
- 2 cloves garlic)
- salt and pepper
- Spice mix, (gyros spice)
- basil
- sugar
- possibly Tabasco
- Vegetable oil
- 2 tomato (s)
- 1 tablespoon tomato paste
Print Recipe
Pin Recipe Instructions
- First peel and chop or press a clove of garlic and sauté in a little oil, then add the bulgur and sauté briefly. Deglaze with the vegetable stock and simmer gently until almost all of the liquid has been absorbed by the bulgur.
- Now preheat the oven to 180 ° C (200 ° C top and bottom heat).
- Wash the 4 bell peppers thoroughly, remove the lid and core, remove the stalk and cut the remaining lid of the bell pepper into small cubes. Now sauté the 2nd clove of garlic in a little oil, add the minced meat and fry through. Next add the tomato paste and mix everything well. Then season with a lot of gyros spices and salt and pepper. Finely grate the parmesan and wash and dice the tomatoes. Now mix the bulgur, the seasoned minced meat, the parmesan, the tomato cubes and the paprika cubes together and fill the 4 peppers. Place these in a flat baking dish.
- For the tomato sauce, bring the tomatoes to the boil in a small saucepan and season with salt, pepper, basil and a little sugar. If you like it spicy, you can also add Tabasco or similar in the desired degree of spiciness. Put the sauce in the baking dish around the peppers and bake the whole thing in the oven on a lower rack for about 20-25 minutes.
- As a side dish, peel the potatoes, cut into wedges and cook in salted water for about 15-20 minutes.
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