Paprika stuffed with pork cutlets

Name: Paprika stuffed with pork cutlets
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Mountain Lenses; 250 ml Vegetable broth (instant); 8 colourful peppers (100-120 g each); 300 g Pork escalope; 100 g Spring onions; 3 Stem(s) Basil; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp dried, crushed chili; 250 g Whipped cream; 50 g medieval Gouda cheese; 7-10 Tbsp Pepperoni, basil and creamy balsamic

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Mountain Lenses
250 ml Vegetable broth (instant)
8 colourful peppers (100-120 g each)
300 g Pork escalope
100 g Spring onions
3 Stem(s) Basil
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp dried, crushed chili
250 g Whipped cream
50 g medieval Gouda cheese
7-10 Tbsp Pepperoni, basil and creamy balsamic

Directions

1
Cook lentils in boiling broth for about 15 minutes, drain. In the meantime wash the peppers, cut off a flat lid lengthwise. Clean the inside of the peppers. Wash cutlets, cut into small cubes. Clean and wash spring onions, cut into rings.
2
Wash basil, chop leaves. Heat oil in a pan. Fry the diced escalopes in it while turning them golden brown. Add the lentils. Season with salt and crushed chilli. Deglaze with cream and let it boil down for 2-3 minutes at high heat. Stir in spring onions and basil. Put the peppers on the fat pan of the oven. Fill with the shredded pepper. Grate the cheese and sprinkle over it.
3
Stir in spring onions and basil. Put the peppers on the fat pan of the oven. Fill with the shredded pepper. Grate the cheese and sprinkle over it. Bake in the preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4) for 8-10 minutes. Serve garnished with pepperoni, basil and some creamy balsamic vinegar. Rice tastes good with it