Stuffed sweet peppers

Name: Stuffed sweet peppers
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 3 red Turkish peppers; 4 Branches of rosemary; 2 Onions; 600 g Minced beef; 2 TABLESPOONS Low-fat curd; 1 glass (53 ml) Capers; 60 g shredded cheese; 600 g new potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 1 small cucumber (about 150); 1 Garlic clove; 200 g Whole milk yoghurt

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
3 red Turkish peppers
4 Branches of rosemary
2 Onions
600 g Minced beef
2 TABLESPOONS Low-fat curd
1 glass (53 ml) Capers
60 g shredded cheese
600 g new potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
1 small cucumber (about 150)
1 Garlic clove
200 g Whole milk yoghurt

Directions

1
Soak rolls in cold water. Halve peppers, remove seeds, wash pods. Wash the rosemary, shake dry and, except for something to garnish, remove the needles from the twigs and chop.
2
Onions peel and cut into cubes. Squeeze out the buns. Knead chopped, curd, bread roll, capers, half diced onions, chopped rosemary needles. Season with salt and pepper. Divide minced meat into 6 portions and fill into the peppers.
3
Sprinkle with cheese. Wash the potatoes thoroughly, cut them into slices, season with salt and pepper and place them on a tray together with the peppers. Drizzle potatoes with oil. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes.
4
Meanwhile wash and grate the cucumber. Press garlic through a garlic press. Mix yoghurt, cucumber, garlic and remaining onion. Season to taste with salt and pepper. Arrange potatoes, peppers and dip on plates.
5
Garnish with rosemary.