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Baked Peppers with Filling

Recipe author: EAT SMARTER
Baked Peppers with Filling
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909
calories
Calories
10 min.
Preparation
45 min.
Ready in
easy
Difficulty

Ingredients

for 2 servings
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)
cup
grated Cheese
1
3 tablespoons
2 cups
Oil (for frying)
Oil (for frying)
In addition
4
1
small onion (peeled and diced)
cup
1
freshly ground peppers
1 tablespoon
1 teaspoon
butter (for the dish)
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Preparation steps

Step 1/8
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.
Step 2/8
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.
Step 3/8
Wash the peppers, cut off the top quarter to make a lid and carefully remove the stalk and seeds.
Step 4/8
Grease a baking dish, place the peppers in the dish and fill with the stuffing. Put on the lids.
Step 5/8
Bake the peppers for 20-25 minutes in an oven preheated to 200°C (180° fan) | 400F | gas 6.
Step 6/8
For the tomato sauce, heat the oil in a pan and sweat the onion until translucent. Add sugar, salt, pepper and paprika to taste.
Step 7/8
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.
Step 8/8
Serve garnished with the reserved herbs.