Baked Peppers with Filling
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 45 min.
Ready in
Healthy, because
Even smarter
This recipe could be served as a main course alongside some salad or as an appetizer that is full of nutrients and flavor. It is a colorful dish and due to the meat, bread, and vegetables in it, is very well rounded and healthy.
For a vegitarian meal, leave out the meat.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the stuffing
- 1 day-old Bread roll
- 1 small onion (peeled and diced)
- 1 carrot (peeled and grated)
- ½ small Leek (chopped)
- 1 stick Celery (grated)
- ½ red pepper (finely diced)
- ¼ bunch Basil (washed and chopped)
- ¼ bunch parsley (washed and chopped)
- ¼ cup fresh Mozzarella (drained and diced)
- ⅔ cup grated Cheese
- 1 egg
- 3 Tbsps breadcrumbs
- 2 cups mixed Ground meat
- Oil (for frying)
- Oil (for frying)
- In addition
- 4 Bell pepper
- 1 small onion (peeled and diced)
- ⅜ cup vegetable stock
- 1 canned Diced tomatoes
- salt
- freshly ground peppers
- sugar
- 1 Tbsp Oil
- 1 tsp paprika
- butter (for the dish)
Preparation steps
1.
Heat the oil in a pan and sweat the onion until translucent. Add the carrots, leek, diced red pepper and celery and sweat for 3 minutes. Add the mince and fry until browned. Remove from the heat and leave to cool.
2.
Soak the bread roll in plenty of warm water then squeeze out well. Combine all the stuffing ingredients, reserving half the chopped herbs as a garnish.
3.
Wash the peppers, cut off the top quarter to make a lid and carefully remove the stalk and seeds.
4.
Grease a baking dish, place the peppers in the dish and fill with the stuffing. Put on the lids.
5.
Bake the peppers for 20-25 minutes in an oven preheated to 400°F.
6.
For the tomato sauce, heat the oil in a pan and sweat the onion until translucent. Add sugar, salt, pepper and paprika to taste.
7.
Add the vegetable stock and tomatoes and simmer for 5-10 minutes. Check the seasoning, then add the tomato sauce to the pepper dish for the remainder of the cooking time.
8.
Serve garnished with the reserved herbs.
