Stuffed Peppers with Mince and Feta
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g minced beef
- 4 bell pepper (s)
- 3 carrot (s)
- 1 onion (s)
- 2 cloves garlic
- 1 can tomato (s), pieces (400 g)
- 1 tablespoon tomato paste
- 2 tablespoon sour cream
- 1 small chilli pepper (s), red, fresh
- 150 g feta cheese
- cumin
- turmeric
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Wash and top the peppers, carefully cut out the inside and fry the peppers in olive oil on all sides. Remove and let degrease a little on kitchen paper.
- Finely chop the onions and garlic, cut the chilli into rings. Heat the olive oil in a pan, fry the onions, garlic and chilli briefly. Deglaze with the tomatoes. Simmer over medium heat, stir in sour cream and season with salt, pepper, turmeric and cumin to taste. Take the saucepan off the hot plate and set aside.
- Heat olive oil in a non-stick pan and fry the minced meat. In the meantime, peel and dice the carrots. Then add to the minced meat and fry for 2-3 minutes. Season with salt and pepper. Stir in tomato paste and add a few tablespoons of the tomato sauce.
- Pour the remaining sauce into a baking dish, fill the peppers with the minced carrot mixture and place in the sauce. Grate the feta and sprinkle over the filled peppers. Then bake at about 200 ° C for about 20-30 minutes until the cheese is golden brown.
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