Stuffed peppers

Name: Stuffed peppers
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Peppers (about 200 g each); 2 Onions; 1/4 potty Chervil; 600 g mixed minced meat; 6 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 500 ml Vegetable broth

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Peppers (about 200 g each)
2 Onions
1/4 potty Chervil
600 g mixed minced meat
6 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
500 ml Vegetable broth

Directions

1
Wash the peppers and cut off the lid. Core the paprika. If necessary, cut the bottom of the peppers to make them stand better. Peel the onions and cut them into fine cubes.
2
Wash the chervil, shake dry. Put some chervil aside for garnishing. Remove the coarse stems from the remaining chervil and chop finely. Knead the minced meat, onions and half of the breadcrumbs well, season with salt and pepper
3
Fill the peppers with minced meat. Heat 1 tablespoon of oil in a flat roasting pan or an ovenproof pan. Fry the bell peppers for about 3 minutes, turning them over. Pour on the stock and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 45 minutes. After 30 minutes cooking time add the paprika lids.
4
Melt butter in a pan. Fry the remaining breadcrumbs in it until brown. Remove the bell peppers and arrange with lids. Add breadcrumbs and garnish with chervil.