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🍽️ Pepperons stuffed with bear garlic and tartare

190 kcal · 30 min · 4 servings

Ingredients

• 2 yellow bell peppers
• 2 red bell peppers
• 20 g bear's garlic (1 handful)
• 1 roll (from the previous day)
• 1 onion
• 1 tsp rapeseed oil
• 600 g beef tartare
• 1 egg
• 1 tsp hot mustard
• salt
• pepper
• 125 g mozzarella
• 200 ml vegetable broth

Instructions

1. 1. Wash the peppers thoroughly.
2. 2. Cut the peppers in half lengthwise.
3. 3. Remove the seeds and white pith from the halves.
4. 4. Place the prepared pepper halves in an ovenproof dish.
5. 5. Wash the wild garlic.
6. 6. Spin the wild garlic dry, for example in a salad spinner.
7. 7. Cut the wild garlic into thin strips.
8. 8. Soak the bread rolls in lukewarm water.
9. 9. Peel the onion.
10. 10. Finely chop the onion.
11. 11. Heat oil in a frying pan.
12. 12. Sauté the onions until translucent over medium heat.
13. 13. Stir the wild garlic into the onions.
14. 14. Remove the pan from the heat.
15. 15. Let the onion and wild garlic mixture cool down.
16. 16. Squeeze the soaked bread roll well.
17. 17. Mix the tartare with the egg.
18. 18. Add the cooled onion and wild garlic mixture.
19. 19. Add the squeezed bread to the mixture.
20. 20. Add the mustard.
21. 21. Knead the ingredients into a homogeneous mass.
22. 22. Season the mixture with salt and pepper.
23. 23. Cut the mozzarella into small cubes.
24. 24. Gently fold the mozzarella cubes into the tartare mixture.
25. 25. Fill the pepper halves with the stuffing.
26. 26. Pour the broth into the dish.
27. 27. Preheat the oven.
28. 28. Set the temperature to 200 °C (convection 180 °C or gas mark 3).
29. 29. Cook the peppers in the oven for approx. 30 minutes.
30. 30. Remove the peppers from the oven.
31. 31. Serve the dishes immediately.

Nutrition per serving

• kcal: 190
• Protein: 22 g · Fett/Fat: 7 g · Carbs: 9 g