Stuffed peppers with minced poultry
easy
105 mins
105 mins
Ingredients
- 1 Bread rolls from the previous day
- 2 red, yellow and green
- 7-10 Tbsp Peppers
- 250 g Mushrooms
- 1 medium onion
- 2-3 TABLESPOONS oil, salt, pepper
- 1/2 bunch/pot of thyme
- 600 g "Turkey mix for
- 7-10 Tbsp Roast"
- 7-10 Tbsp or mixed minced meat
- 1 Egg (Gr. M)
- 75 g Gouda cheese
- 400 ml Chicken broth (instant)
- 2 tablespoons (30 g) butter/margarine
- 2 tablespoons (30 g) flour, 1/4 l milk
Directions
- 1
Soak the buns. Cut the top off each pepper. Clean and wash the peppers. Clean, wash and slice the mushrooms. Peel and chop the onion.
- 2
Heat 1-2 tablespoons of oil. Fry the mushrooms in it, season. Take them out. Wash the thyme and pluck off all but a little bit of it.
- 3
Squeeze the buns. Knead with onion, meat, egg, mushrooms and thyme. Fill the bell peppers with it. Heat 1 tablespoon of oil. Brown the bell peppers on the cut surface. Grate cheese
- 4
Place the peppers in an ovenproof dish without the lids. Pour on the stock. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 50-60 minutes. After half of the cooking time, place the paprika lids on the peppers. Finish roasting
- 5
Remove the peppers and keep warm. Measure out a good 1/4 l stock. Heat the fat. Sprinkle with flour and sweat. Stir in stock and milk. Bring to the boil and simmer for about 5 minutes. Melt cheese while stirring. Flavour sauce. Serve everything. Sprinkle with rest of thyme. Serve with: mashed potatoes or rice
Nutrition Facts
580 kcal
33 g
24 g
53 g
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