Stuffed mini peppers with pepper cream

Name: Stuffed mini peppers with pepper cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 8 yellow and 8 green block peppers (approx. 25 g each); 8 discs smoked streaky bacon; 16 paprika-filled olives; 350 g fine uncooked veal sausage; 4 TABLESPOONS Oil; 1 l Vegetable broth; 250 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp coarsely ground black pepper; 7-10 Tbsp Parsley; 8 wooden skewers

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
8 yellow and 8 green block peppers (approx. 25 g each)
8 discs smoked streaky bacon
16 paprika-filled olives
350 g fine uncooked veal sausage
4 TABLESPOONS Oil
1 l Vegetable broth
250 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp coarsely ground black pepper
7-10 Tbsp Parsley
8 wooden skewers

Directions

1
Peel the onions and cut them into slices. Cut off the top of the bell peppers. Clean and wash the bell peppers. Halve bacon slices as desired. Put 1 olive in each pepper. Press sausage meat mixture (approx. 20 g per bell pepper) from the intestine directly into the bell peppers.
2
Press on something. Put 2 peppers with lid, onion slices and bacon on 8 wooden skewers. Heat the oil in two portions in a large pan, fry the skewers in 2-3 portions while turning.
3
Take it out, put it on a fat pan. Meanwhile bring 1 litre of broth to the boil. Deglaze skewers with boiling broth and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-18 minutes.
4
In the meantime stir the crème fraîche until smooth. Season with salt and pepper. Remove the skewers from the oven, place them on a plate garnished with parsley and sprinkle with pepper. Add pepper cream extra in a small bowl.