Stuffed sweet peppers with rocket

Name: Stuffed sweet peppers with rocket
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 small onion; 1 Garlic clove; 500 g Minced beef; 1 Egg yolk (size M); 75 g Cream cheese with herbs (5 % fat absolute); 1 TEASPOON Mustard; 1 TEASPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 red pointed peppers (approx. 100 g each); 400 ml Vegetable broth; 1 TABLESPOON White wine vinegar; 7-10 Tbsp Sugar; 1 TABLESPOON Olive oil; 75 g Rocket

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 small onion
1 Garlic clove
500 g Minced beef
1 Egg yolk (size M)
75 g Cream cheese with herbs (5 % fat absolute)
1 TEASPOON Mustard
1 TEASPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 red pointed peppers (approx. 100 g each)
400 ml Vegetable broth
1 TABLESPOON White wine vinegar
7-10 Tbsp Sugar
1 TABLESPOON Olive oil
75 g Rocket

Directions

1
Peel and finely chop the onion and garlic. Knead minced meat, egg yolk, cream cheese, half onion, garlic, mustard and tomato paste. Season to taste with salt and pepper. Wash the peppers.
2
Cut "lid" lengthwise and put aside. Clean the pods from the inside and fill them with the prepared chopping mass. Spread the stuffed peppers on a fat pan. Bring the stock to the boil in a saucepan and pour into the fat pan.
3
Braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 20 minutes. In the meantime, mix vinegar and 1 tbsp. water with remaining onion cubes. Season with salt, pepper and sugar.
4
Add oil drop by drop. Wash and clean the rocket. Mix vinaigrette and rocket. Finely dice the paprika lid. Arrange peppers and rocket on plates. Sprinkle with paprika cubes.