Stuffed peppers in cream sauce

Name: Stuffed peppers in cream sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 TABLESPOONS Oil; 300 g mixed minced meat; 1 can(s) (314 ml) Wine sauerkraut; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1/2 bunch Parsley; 4 red peppers; 2 TABLESPOONS Fresh cream; 300 ml Milk; 3-4 Tbsp sauce thickener; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 TABLESPOONS Oil
300 g mixed minced meat
1 can(s) (314 ml) Wine sauerkraut
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1/2 bunch Parsley
4 red peppers
2 TABLESPOONS Fresh cream
300 ml Milk
3-4 Tbsp sauce thickener
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Heat the oil in a pan and fry the minced meat until crumbly. Add sauerkraut, fold in, fry lightly and season with salt, pepper and paprika powder. Wash parsley, shake dry and chop.
2
Add the parsley to the mince and set the pan aside. Cut off the stalk of the bell pepper about 1 1/2 cm thick as a lid. Clean and wash the bell peppers. Fill the bell peppers with minced meat mixture. Put the stuffed peppers on a baking tray lined with baking paper, put the roasting set aside.
3
Place the lid on the peppers. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes, if necessary cover the last minutes with aluminium foil. In the meantime, mix the roasting set with crème fraîche and milk.
4
Bring the sauce to the boil and season to taste with salt, pepper and paprika powder. Bind with sauce thickener. Take the peppers out of the oven, arrange them on a plate and pour on some sauce. Garnish with parsley. The rest of the sauce is extra.
5
Mashed potatoes taste good with it.