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Ingredients
Peppers Stuffed with Ground Meat
- Ingredients
- 2 onions
- 2 carrots
- 1 sm stalk Leeks (white and light green parts)
- 1 stalk Celery
- 200 grams green Beans
- 50 grams Frozen pea
- 2 Tbsps butter
- 250 milliliters Vegetable broth (Instant)
- salt
- freshly ground peppers
- sugar
- butter (for the pan)
- 4 Red Bell pepper
- 450 grams mixed Ground meat
- 2 Tbsps vegetable oil
- 1 tsp hot ground paprika
- 150 grams diced Gouda (piquant)
Peel onions and chop finely. Peel and rinse carrots, leek and celery, slice thinly. Rinse beans and chop, if desired.
Heat butter in a saucepan and saute half of onions until soft. Add carrots, leek, celery, peas and beans and saute for 3 minutes. Add half of broth and simmer for about 3 minutes. Season with salt, pepper and sugar.
Halve peppers lengthwise, remove seeds and ribs and rinse. Pat dry and season insides with salt and pepper.
Heat oil in a pan and saute ground meat until crumbly. Season with salt, pepper, sugar and paprika. Add cheese and sauteed vegetables and stuff peppers with the mixture. Spread remaining onions in a greased baking dish, arrange peppers on top and add remaining broth. Cook in preheated oven at 180°C (approximately 350°F) for about 25-30 minutes. Remove from the oven and serve.
(Percentage of daily recommendation)
| Calorie | 631 cal. | (30 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.9 g | (30 %) |