Filled Bell Peppers
Recipe is for 4 persons
- 750 g minced pork or beef
- 250 g Breadcrumbs (it makes the meat more "fluffy" and not so dense)
- 3 Onion
- 2 clove garlic
- 5 Bell Pepper
- 1 Egg
- 2 Tsp. Nor' Easter mustard
- Salt & Pepper
- Some nutmeg
- 1 can of tomatoes (in pieces)
- Some tomato paste
- Sunflower Oil
- 250ml broth
Cut the two onions and the garlic in small pieces and roast them in a pan with some oil. Let it cool down. Mix the minced pork (or beef), the onions, the egg, the mustard and the seasoning carefully.
Cut the lid from 4 bell peppers and wash them. Fill the meat mix into the bell peppers. You can put the lid back on or leave it. If you have some meat left, set aside.
Cut the last onion and the last bell pepper into small pieces. Roast the remaining meat in oil in a pot until its crumble and add the onion and bell pepper. Add the tomato paste, stir for a while and add the broth.
Put the 4 filled bell pepper into the sauce and let it simmer for about an hour. Measure the temperature of the bell pepper to make sure it is done. Ad the end, mix in the can of tomatoes and cook it for a few minutes.
Either rice or potatoes and maybe a small salad are fantastic with it.