Stuffed Spring Peppers
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g Hackepeter
- olive oil
- 1 large onion (s) or 4 to 5 spring onion (s)
- salt and pepper
- 2 handfuls herbs (cress, parsley and chives)
- 2 medium carrot (s)
- 6 radishes
- Tbsp tomato paste, 3-fold concentrated
- 4 tomato (s)
- 250 g feta cheese or other cheese
- 8 medium bell pepper (s)
- Chili flakes
- Basil, dried
Print Recipe
Pin Recipe Instructions
- Cut the onion into small cubes, fry in olive oil with the minced meat and season with the spices (we recommend using a large pan in which you can then mix the filling).
- Wash the herbs thoroughly and chop them up with a chopping knife or pestle. Add the tomato paste and about 1 tablespoon of olive oil and mix everything together. Then stir this mixture into the fried minced meat. Cut the carrots (pre-cook if necessary), radishes, tomatoes and feta into small cubes and add to the mixture.
- Hollow out the peppers, fill with this mixture and place in a baking dish or something similar. Cook in the oven at approx. 180 ° C for approx. 30-40 minutes.
- A light sauce or tomato sauce and rice go well with the peppers. But it is also completely sufficient to serve them without a side dish.
- Serving tip: Halved and served on the plate with fresh herbs, the peppers look even more appetizing.
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