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🍽️ Peppers stuffed with minced meat

435 kcal · 30 min · 4 servings

Ingredients

• 4 large red bell peppers
• 1 onion
• 1 clove of garlic
• 2 tbsp olive oil
• 100 g risotto rice
• 250 g lamb mince
• 100 ml beef broth
• passata tomatoes (500 g)
• salt
• pepper (from the mill)
• 0.5 tsp sweet paprika powder
• 1 tsp herbs of Provence
• 100 g feta cheese
• 200 g corn (from the can)
• 50 g freshly grated Pecorino

Instructions

1. 1. Wash the bell peppers thoroughly under running water.
2. 2. Pat the peppers dry with a kitchen towel.
3. 3. Cut each pepper in half lengthwise.
4. 4. Remove the stem bases, the inner partitions, and the seeds from the halves.
5. 5. Peel the onion and the garlic clove.
6. 6. Chop the onion and garlic very finely.
7. 7. Heat the olive oil in a high, coated pan.
8. 8. Fry the onions together with the garlic in the pan.
9. 9. Wait until the onions are glassy and soft.
10. 10. Add the minced meat to the pan.
11. 11. Fry the meat until it breaks down into small crumbs.
12. 12. Pour the meat broth into the pan.
13. 13. Add about half of the puréed tomatoes to the pan.
14. 14. Season the mixture with salt.
15. 15. Season the mixture with pepper.
16. 16. Season the mixture with paprika powder.
17. 17. Season the mixture with the specified herbs.
18. 18. Place a lid on the pan.
19. 19. Let the mixture simmer for about 10 minutes.
20. 20. Cut the sheep's cheese into small cubes.
21. 21. Stir the cheese cubes together with the corn into the minced meat mixture.
22. 22. Let the ingredients cook down briefly again.
23. 23. Preheat the oven to 200 degrees.
24. 24. Fill the remaining puréed tomatoes into a shallow baking dish.
25. 25. Season the tomatoes in the dish with salt.
26. 26. Season the tomatoes in the dish with pepper.
27. 27. Fill the minced meat mixture into the pepper halves.
28. 28. Place the stuffed pepper halves close together in the tomato sauce.
29. 29. Sprinkle the stuffed peppers with the Pecorino cheese.
30. 30. Place the dish on the middle rack in the oven.
31. 31. Bake everything for about 40 minutes.

Nutrition per serving

• kcal: 435
• Protein: 27 g · Fett/Fat: 26 g · Carbs: 27 g