Baked pointed peppers with spicy sausage meat

Name: Baked pointed peppers with spicy sausage meat
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 red pointed paprika; 1 Onion; 25 g Pistachio kernels; 5 Stem(s) Parsley; 1 TABLESPOON Oil; 1 coated Tsp Curry; 5 (à 100 g) uncooked fine bratwursts; 1 egg (size M); 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g grated mozzarella cheese; 100 ml Vegetable broth

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 red pointed paprika
1 Onion
25 g Pistachio kernels
5 Stem(s) Parsley
1 TABLESPOON Oil
1 coated Tsp Curry
5 (à 100 g) uncooked fine bratwursts
1 egg (size M)
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g grated mozzarella cheese
100 ml Vegetable broth

Directions

1
Wash the peppers, dab dry, cut in half lengthwise and remove the core. Peel onion and cut into small cubes. Chop the pistachios roughly. Wash parsley, dab dry well, pluck leaves from the stalks and chop finely
2
Heat the oil in a frying pan and fry the onion for about 2 minutes. Add the pistachios and curry and continue to fry for about 2 minutes. Put them into a bowl and let them cool down
3
Press the sausage meat out of the skin and mix it with the egg, breadcrumbs, pistachios and parsley, except for a little to garnish. Season with salt and pepper. Put the bell peppers in an ovenproof dish and fill with the sausage meat. Sprinkle mozzarella on top, pour stock into the dish and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the middle shelf for approx. 35 minutes
4
Put the peppers on a plate, sprinkle with parsley and serve. Serve with toasted farmhouse bread with herb butter
5
Waiting time approx. 35 minutes