Stuffed peppers

Name: Stuffed peppers
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 2 red, green and yellow peppers; 1 Bread rolls from the previous day; 2 Spring onions; 1 Onion; 750 g mixed minced meat; 1 Egg; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 3/4 l Vegetable broth (instant); 1 collar Parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

2 red, green and yellow peppers
1 Bread rolls from the previous day
2 Spring onions
1 Onion
750 g mixed minced meat
1 Egg
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
3/4 l Vegetable broth (instant)
1 collar Parsley

Directions

1
Cut the lid off the peppers. Clean and wash the peppers. Soak the rolls. Clean and wash spring onions and cut into small rings. Peel and finely chop the onion. Knead minced meat, egg, spring onions, onion, squeezed out roll and tomato paste with the dough hooks of the hand mixer.
2
Season with salt, pepper and paprika. Fill the peppers with the mince, put the lid on and place in an ovenproof dish. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 45 minutes.
3
Pour in the stock halfway through the cooking time. In the meantime, wash parsley, dab dry and chop. Remove the peppers from the oven and serve sprinkled with the parsley.