← All recipes

🍽️ Stuffed Peppers with Meat Filling

579 kcal · 30 min · 4 servings

Ingredients

• 1 stale spelt roll
• 800 g red bell peppers (4 red bell peppers)
• 40 g capers (jar)
• 40 g green olives (pitted)
• 2 anchovy fillets
• 3 onions
• 2 garlic cloves
• 2 tbsp olive oil
• 2 sprigs thyme
• 300 g veal mince
• 250 g lean beef mince (tartare)
• 150 g grainy cream cheese (13% fat)
• 1 egg
• salt
• pepper
• 1 tsp paprika powder (sweet)
• 375 ml poultry broth
• 2 bay leaves

Instructions

1. 1. Soak the bread rolls in lukewarm water.
2. 2. Cut off the top part of the peppers with the stem and use it as a lid.
3. 3. Remove the seeds and white membranes from the peppers.
4. 4. Rinse the empty pepper shells thoroughly.
5. 5. Drain the capers, olives, and anchovies well.
6. 6. Finely chop the capers, olives, and anchovies.
7. 7. Peel the onions and cut them into small cubes.
8. 8. Peel the garlic cloves and dice them as well.
9. 9. Heat the olive oil in a pan.
10. 10. Sauté the onions and garlic until they are translucent.
11. 11. Let the onion and garlic mixture cool down.
12. 12. Wash the thyme and shake it dry.
13. 13. Strip the thyme leaves from the stems.
14. 14. Finely chop the thyme leaves.
15. 15. Squeeze the soaked bread roll well to remove the liquid.
16. 16. Place the squeezed bread roll into a large bowl.
17. 17. Add the minced meat to the bowl.
18. 18. Add the cream cheese to the mixture.
19. 19. Add the cooled onions and garlic.
20. 20. Add the chopped olives, anchovies, and capers.
21. 21. Add the egg to the filling.
22. 22. Add the chopped thyme leaves.
23. 23. Season the mixture with salt, pepper, and paprika powder.
24. 24. Mix all ingredients well together.
25. 25. Pack the minced meat mixture firmly into the pepper shells.
26. 26. Place the stuffed peppers closely next to each other in a small baking dish.
27. 27. Place the cut-off lids on top of the stuffed peppers.
28. 28. Pour the broth into the baking dish.
29. 29. Add the bay leaf to the dish.
30. 30. Preheat the oven to 180 °C (convection is not suitable, gas level 2–3).
31. 31. Place the dish on the lowest rack.
32. 32. Cook the peppers in the oven for 50 to 60 minutes.

Nutrition per serving

• kcal: 579
• Protein: 63 g · Fett/Fat: 22 g · Carbs: 28 g