Stuffed minced steaks

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Thaw peas in a bowl. Drain the pepperoni and peppers. Clean the peppers, scrape out the seeds. Dice everything finely. Mash the feta cheese with a fork, mix in the pepperoni and peppers. Peel and finely dice the onions.

2. 2

   Heat 1 tablespoon of oil. Fry half of the onions in it. Add rice. Add 400 ml water and season with salt. Add 80 g aiwar and stir in. Cover and cook over a low heat for about 20 minutes. Add the peas 5 minutes before the end of the cooking time. In the meantime, peel garlic and dice finely. Knead minced meat with remaining onions, garlic, breadcrumbs and 20 g aiwar. Season lightly with salt and pepper. Divide the minced meat into 8 portions, press a little flatter.

3. 3

   Add the peas 5 minutes before the end of the cooking time. In the meantime, peel garlic and dice finely. Knead minced meat with remaining onions, garlic, breadcrumbs and 20 g aiwar. Season lightly with salt and pepper. Divide the minced meat into 8 portions, press a little flatter. Put the sheep's cheese mixture on the minced meat, fold it up and shape it into long, oval steaks. Heat 2 tablespoons of oil in a large pan. Fry the steaks for about 10 minutes, turning them over. Arrange the rice with the steaks. Garnish with pepperoni and parsley. Serve with a fresh salad

4. 4

   Put the sheep's cheese mixture on the minced meat, fold it up and shape it into long, oval steaks. Heat 2 tablespoons of oil in a large pan. Fry the steaks for about 10 minutes, turning them over. Arrange the rice with the steaks. Garnish with pepperoni and parsley. Serve with a fresh salad

Nutrition Facts

KCAL
780 kcal

CARBS
53 g

FATS
45 g

PROTEINS
42 g