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🍽️ Peppers stuffed with creamy Kritharoto pan

650 kcal · 30 min · 4 servings

Ingredients

• spring onions 1 bunch
• pepper, black ground pinch
• peppers, red 4 pcs.
• Kritharaki pasta 250 g
• marjoram, dried pinch
• carrots 4 pcs.
• butter 2 tbsp
• oil 4 tbsp
• parmesan 40 g
• salt pinch
• chives, fresh 20 g
• vegetable broth 500 ml
• beef mince 600 g
• rose pepper pinch

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan.
2. 2. Wash the peppers thoroughly.
3. 3. Cut the peppers in half lengthwise.
4. 4. Remove the seeds from the pepper halves.
5. 5. Place the pepper halves on a baking sheet.
6. 6. Wash the spring onions thoroughly.
7. 7. Dry the spring onions.
8. 8. Cut the white parts of the spring onions into thin rings.
9. 9. Cut the green parts of the spring onions into thin rings.
10. 10. Put the minced meat into a bowl.
11. 11. Add the green spring onion rings to the bowl.
12. 12. Add the paprika powder to the bowl.
13. 13. Add the marjoram to the bowl.
14. 14. Add salt to the bowl.
15. 15. Add pepper to the bowl.
16. 16. Mix the ingredients in the bowl well.
17. 17. Fill the pepper halves with the meat mixture.
18. 18. Place the stuffed peppers in the oven.
19. 19. Bake the peppers for about 25 minutes.
20. 20. Peel the carrots.
21. 21. Wash the carrots.
22. 22. Cut the carrots into quarters lengthwise.
23. 23. Cut the carrots into small cubes.
24. 24. Put 2 tablespoons of oil into a pot.
25. 25. Heat the oil on medium heat.
26. 26. Add the carrot cubes to the pot.
27. 27. Add the white spring onion rings to the pot.
28. 28. Sauté the ingredients for about 2 minutes.
29. 29. Add the Kritharaki pasta to the pot.
30. 30. Fry the pasta for about 1 minute.
31. 31. Add the vegetable broth to the pot.
32. 32. Bring the mixture to a boil.
33. 33. Cover the pot.
34. 34. Let the pasta cook for 10 to 12 minutes.
35. 35. Stir the mixture occasionally.
36. 36. Add some water if necessary.
37. 37. Grate the Parmesan finely.
38. 38. Wash the chives.
39. 39. Dry the chives.
40. 40. Cut the chives into thin rings.
41. 41. Add the Parmesan to the pasta pan.
42. 42. Add the chives to the pasta pan.
43. 43. Add 2 tablespoons of butter to the pasta pan.
44. 44. Fold the ingredients into the pasta.
45. 45. Season the pasta with salt.
46. 46. Season the pasta with pepper.
47. 47. Distribute the pasta onto plates.
48. 48. Take the peppers out of the oven.
49. 49. Place the peppers on the pasta.
50. 50. Serve the dish.

Nutrition per serving

• kcal: 650
• Protein: 36 g · Fett/Fat: 37 g · Carbs: 39 g