Stuffed peppers with stewed tomatoes
How to make it
1
Cut the peppers in half lengthwise and remove the seeds. Mix the milk into the breadcrumbs and leave for 10-15 minutes.
2
Add the breadcrumbs A and [1] to the minced meat and mix well by hand. Finally, add the Parmesan cheese and mix with a rubber spatula.
3
Sprinkle the inside of the peppers with cake flour and stuff them with [2].
4
Put olive oil and garlic in a frying pan and heat it, and when the aroma is starting to lighten, grill [3] over high heat from the meat side.
5
Once both sides are browned, add B.
6
Once it boils, place a lid on with a holed aluminum foil and simmer over low heat for 40 minutes.
7
Place on a plate with sauce and sprinkle with parsley and parmesan cheese to finish off.
Materials 1 person
-
- green pepper
- 70g
-
- cake flour
- Appropriate amount
-
- Breed meat
- 200g
-
- Bread crumbs
- 20g
-
- milk
- 50ml
-
- Parmesan cheese
- 10g
-
- Olive oil
- Appropriate amount
-
- garlic
- 1 piece
-
- Mince parsley
- Appropriate amount
-
- Parmesan cheese
- Appropriate amount
-
[A]
- onions sauteed in butter
- 60g
-
- egg
- 1 piece
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- nutmeg
- A little
-
[B]
- Mash whole tomatoes
- 500ml
-
- bouillon cube in half
- 2
-
- onions sauteed in butter
- 60g
-
- Coarsely smelt black pepper
- A little
-
- Mince parsley
- 10g
-
- water
- 50ml
