Stuffed peppers with minced meat

Name: Stuffed peppers with minced meat
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 4 green peppers (about 200 g each); 2 Onions; 7 Branches of rosemary; 600 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 500 ml Vegetable broth (instant); 1 Garlic clove; 1 package (500 ml) chunky tomatoes; 1 TABLESPOON dried Italian herbs

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
4 green peppers (about 200 g each)
2 Onions
7 Branches of rosemary
600 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
500 ml Vegetable broth (instant)
1 Garlic clove
1 package (500 ml) chunky tomatoes
1 TABLESPOON dried Italian herbs

Directions

1
Soak rolls in water. 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 onions and cut them into fine cubes.
2
Wash the rosemary and shake dry. Knead the minced, squeezed bread roll and half of the onions well and season with salt and pepper. Fill the minced meat into the peppers. Heat 1 tablespoon of oil in a flat roasting pan or an ovenproof pan.
3
Sauté the bell peppers and 3 rosemary sprigs for approx. 3 minutes while turning them. Pour on the stock and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. After 30 minutes cooking time add the paprika lids.
4
Meanwhile peel the garlic and press it through a garlic press. Heat 1 tablespoon of oil. Sauté the garlic and remaining onion for about 3 minutes until transparent. Add tomatoes, bring to the boil and season with salt, pepper and Italian herbs.
5
Arrange the stuffed peppers with lid and sauce on plates. Garnish with remaining rosemary. Serve with rice.