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- Stuffed pepper halves with mince
Stuffed pepper halves with mince
Nutrition facts per serving:
- Energy in kcal about 561
- Fat about 34g
- Carbohydrates about 27g
- Protein about 33g
This is needed
This is needed
for 4 portion
Meat
- oil for frying
- 1 tsp salt
- 600 g minced meat (beef)
- 1 onions, finely chopped
- 1 garlic clove, finely chopped
- 0.5 dl red wine
- 230 g chopped tomatoes
- 2 tbsp tomato puree
- pepper
- 0.5 tsp cayenne pepper
- 4 tbsp gluten-free breadcrumbs
- 1 bunch basil, finely chopped
Stuffed peppers
- 25 g butter
- 4 bell pepper, halved
- 3 tbsp gluten-free breadcrumbs
- 3 dl gluten-free vegetable bouillon
To roast
- some basil leaves
Tools
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- One ovenproof dish (approx. 3 l)
And that's how it's done
And that's how it's done
Meat
Heat the oil in a large frying pan. Brown the meat in batches for approx. 2 mins. per batch, remove from the pan, season with salt. Briefly sauté the onion and garlic in the same pan. Return the meat to the pan, pour in the wine, reduce a little. Add the tomatoes, tomato puree and breadcrumbs, mix and season. Mix in the basil.
Stuffed peppers
Stuff the peppers with the meat mixture and place in the prepared dish. Heat the butter in a frying pan, mix in the breadcrumbs. Spread the crumb topping over the meat filling. Pour the stock into the dish.
To roast
Approx. 30 mins. in an oven preheated to 200°C. Remove from the oven, garnish with basil.
