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🍽️ Minced Meat Stew with Peppers and Tomatoes

310 kcal · 30 min · 4 servings

Ingredients

• 1 white onion
• 1 tbsp sunflower oil (cold pressed)
• 350 g ground beef
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 1 can kidney beans (approx. 800 g)
• 1 can peeled tomatoes (approx. 450 g)
• 1 large red bell pepper
• 1 large yellow bell pepper
• 850 ml meat stock
• 1 tbsp tomato paste
• 2 tsp chili powder
• 2 tbsp fresh parsley (finely chopped)

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Halve the bell peppers and remove the seeds and the stem base.
3. 3. Cut the flesh of the peppers into small pieces.
4. 4. Peel the onion and dice it finely.
5. 5. Heat oil in a pot and sauté the onions briefly in it.
6. 6. Add the pepper pieces to the pot.
7. 7. Sauté the peppers for 2 to 3 minutes while stirring.
8. 8. Add the minced meat to the pot.
9. 9. Fry the meat for 5 to 6 minutes over medium heat.
10. 10. Season the meat with salt and pepper.
11. 11. Add the peeled tomatoes to the pot.
12. 12. Mash the tomatoes in the pot using two forks.
13. 13. Pour the meat stock into the pot.
14. 14. Bring the mixture to a boil.
15. 15. Reduce the heat and let the stew simmer covered for 5 minutes.
16. 16. Pour the beans through a sieve.
17. 17. Rinse the beans under cold water.
18. 18. Add the beans to the pot.
19. 19. Let the beans simmer for 5 minutes.
20. 20. Season the stew with chili powder, tomato paste, nutmeg, salt, and pepper.
21. 21. Let the stew simmer for another 1 to 2 minutes.
22. 22. Chop the parsley and stir it in.
23. 23. Serve the stew in soup bowls.
24. 24. Serve with white bread.

Nutrition per serving

• kcal: 310
• Protein: 26 g · Fett/Fat: 16 g · Carbs: 16 g