Stuffed Peppers with Minced Meat, Feta and Zucchini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g turkey minced meat
- 100 g feta cheese, possibly the liht version, diced
- 4 bell peppers, red and yellow
- 1 zucchini, diced
- 1 vegetable onion (s), red, diced
- 1 can tomato (s), diced
- 2 teaspoons sour cream
- 6 basil leaves
- 3 teaspoons Provence herbs
- 2 teaspoons sea salt
- Pepper, freshly ground
- 2 teaspoons paprika powder, hot
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon vegetable stock, or Vegeta
- 2 teaspoons olive oil
Print Recipe
Pin Recipe Instructions
- Total time: 20 minutes
- Wash the peppers and cut across the top third. Remove the seeds and white inner skins. Remove the stem. Preheat the oven to approx. 170-180 degrees (convection).
- Fry the onions in a little olive oil until they are translucent. Season with a bit of salt, paprika hot and noble sweet, grind fresh pepper over it. Then add the minced meat, season with plenty of salt and fry until the meat is cooked through. Add some Provence herbs and pepper again if necessary.
- Dice the feta cheese and briefly add to the minced meat until the cheese melts slightly.
- Pour the minced meat feta mixture into the peppers and place the peppers upright in a suitable baking pan / roaster. Put on the pepper lids. Spread the diced zucchini around the stuffed peppers and then pour the canned tomatoes around them. Lightly salt and pepper the sauce, add Provence herbs and basil. Scatter Vegeta or vegetable stock powder on top and add sour cream. Mix the sauce gently.
- Bake in the oven at about 180 degrees for about 20 minutes, until the peppers are lightly brown.
- This variant is suitable as a dinner for slim while sleeping. If rice is served as a side dish, for example, it is a normal meal for non-dieters.
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