Stuffed pepper with bolognaise

Name: Stuffed pepper with bolognaise
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 100 g Carrots; 100 g Celery; 100 g Leeks (leek); 1 Onion; 1 Garlic clove; 1 TABLESPOON Olive oil; 400 g mixed minced meat; 2 TABLESPOONS Tomato paste; 200 ml dry red wine; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp dried thyme and basil; 4 red peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 50 g grated cheese (e.g. Gouda cheese)

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 4

100 g Carrots
100 g Celery
100 g Leeks (leek)
1 Onion
1 Garlic clove
1 TABLESPOON Olive oil
400 g mixed minced meat
2 TABLESPOONS Tomato paste
200 ml dry red wine
1 can(s) (850 ml) Tomatoes
7-10 Tbsp dried thyme and basil
4 red peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
50 g grated cheese (e.g. Gouda cheese)

Directions

1
Peel and wash the carrots. Celery clean, wash. Leek clean, wash. Peel onion and garlic. Cut everything into fine cubes.
2
Heat the oil in a pan and fry the minced meat for about 10 minutes while turning. After about 6 minutes add the vegetable cubes. Stir in tomato paste and fry briefly. Deglaze with red wine, bring to the boil and reduce by half. Add the tomatoes and chop coarsely with a spatula. Season with thyme and basil. Bring to the boil and simmer for about 10 minutes. Cut off the stalk of the bell pepper about 1 1/2 cm thick as a lid. Remove the seeds and wash the bell peppers. Season bolognaise with salt, pepper and sugar.
3
Season with thyme and basil. Bring to the boil and simmer for about 10 minutes. Cut off the stalk of the bell pepper about 1 1/2 cm thick as a lid. Remove the seeds and wash the bell peppers. Season bolognaise with salt, pepper and sugar. Fill the bell peppers with the sauce and sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes
4
Preparation time approx. 1 hour 10 minutes