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Peppers Stuffed with Minced Meat and Potatoes

Peppers are very high in vitamin C. This turns the dish into a real Vitamin-c-rich lunch that the whole family will enjoy, especially for the cold season. It’s quick to prepare and finishes baking alone in the oven. A quick dish that is easy to prep and then finishes quickly in the oven.

Ingredients for 4 persons

– 4 peppers
– a bit of salt
– 125 ml milk
– 1 bag of mashed potatoes
– 1 onion
– 3 tomatoes
– 1 tbsp. oil
– 300 g mixed minced meat
– 200 g spread (paprika) e.g. B. from fracture
– 2 tablespoons tomato paste
– 250 ml vegetable broth
– Fresh herbs for decoration

Preparation

  1. Cut off the top of each pepper. Then clean the peppers (remove white skin and seeds) and wash.
  2. For the filling, 375 ml of water are boiled with a little salt. Then remove from the stove and pour in the milk. Then stir in the mashed potatoes with a whisk. Let the mashed potatoes swell a bit.
  3. In the meantime, peel the onion and cut it into fine cubes. Clean the tomatoes and cut them into wedges.
  4. Now heat a pan with some oil and sauté the onion and minced meat. Then season with salt. Then add the tomatoes, fry the whole thing briefly and stir in the spread.
  5. Then this mixture is mixed with the finished mashed potatoes and the peppers are filled with it.
  6. For the sauce, mix the tomato paste with the broth and pour into a casserole dish. Then the peppers are placed in the casserole dish.
  7. The whole thing is baked in a preheated oven at 200 degrees top and bottom heat or 175 degrees circulating air for about 20 minutes.
  8. Finally, garnish with fresh, chopped herbs and serve.

Refinement

If necessary, grated cheese can be sprinkled over the peppers, which then gives the whole thing a grand finale.

Useful additional knowledge

It takes about 30 minutes to prepare and the dish is easy to prepare even for beginners.

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Food

Stuffed Peppers

Stuffed peppers are a hearty dish that is quick and easy to prepare. Without much preparation and even with little cooking knowledge, this meal can easily be cooked for more guests.

The filling of minced meat and rice is made in just a few minutes and then stuffed peppers then simmer on the stove almost by themselves. An inexpensive dish with a hearty filling and a creamy, tomato sauce.

Stuffed peppers are quick and easy to prepare, even if you cook them for a large number of guests or store them in the freezer. The recipe is intended for 4 people and the preparation time is about 1 hour, but this is primarily the cooking time, where you don’t even have to stir the pot constantly.

Ingredients for 4 persons

– 4 large peppers
– 2 tomatoes
– 300g mixed minced meat
– 1 cooking bag of long grain rice
– 1/2 tube of tomato paste
– 1 carrot
– 1 egg
– 1 pinch of salt
– some pepper
– 2 tsp paprika powder, sweet
– 1/2 tsp medium-hot mustard
– cornstarch or flour (type 405)
– Water

Preparation of the stuffed peppers

  1. Wash the peppers and then cut around the stalk with a sharp kitchen knife or paring knife so that the whole stalk with the seeds can be pulled out.
  2. If there are any fiber residues or seeds left, they can be scraped out with a teaspoon. Rinse the inside of the peppers and set them aside.
  3. Peel the carrot, wash and cut into thin slices.
  4. In a bowl, mix the mince with the egg, salt, pepper, mustard, and rice.
  5. Everything must be kneaded well so that the filling is nice and flavorful.
  6. Then stuff the peppers by hand, but do not stuff too tightly so that the pod does not burst.
  7. Finally, put half a tomato on top of the filling and put all the peppers and the sliced ​​carrot in a saucepan.
  8. Cover the pods with water and crumble any remaining filling into small pieces and add to the pot, bring everything to a boil.
  9. Then turn the temperature down to medium and add the salt, pepper, and paprika powder to the cooking water and stir in carefully.
  10. Now add the tomato paste and mix it with the liquid in the pot. Then put a lid on the pot and let it simmer at medium temperature – about 40 minutes.
  11. In between, maybe check whether the peppers are still covered with liquid – otherwise top up with water.
  12. When the cooking time is up, mix cornstarch (or flour) with cold water in a cup (about half a coffee cup), pour this carefully into the pot, and at the same time mix the surface of the sauce with the sauce in the pot using a whisk or mixing spoon so that no lumps form.
  13. Then carefully stir everything again and boil until the sauce has the preferred consistency. The added rice keeps the filling fluffy and the tomato paste and carrot sauce taste fruity.

Useful additional knowledge about peppers

If you like, you can also add a bouillon cube or finely chopped soup vegetables to the sauce and cook them, which gives an aromatic aftertaste. It is nice that this dish is also suitable for the production of many portions – as long as you have a large pot. It is also extremely suitable as a supply for the freezer, after defrosting it either carefully heat it up in a saucepan at a low temperature or heat it up in the microwave. The stuffed peppers go well with rice or fresh bread.

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Stuffed Peppers Hungarian Style

Stuffed peppers are a typical Hungarian specialty that children also love to eat. This main course is also great when you are expecting guests, as everything can be pre-prepared.

Ingredients for the pepper filling

  • 4- 5 Hungarian peppers (long, light yellow)
  • 500g mixed minced meat
  • 1 egg
  • 100g rice
  • 1 small red onion
  • 1 clove of garlic
  • some oil
  • Salt
  • pepper
  • 1 bay leaf

Ingredients for the sauce

  • 1 l pureed tomatoes (can)
  • 1 half red onion
  • 1 l meat stock (bouillon cube)
  • 1 walnut-sized piece of celery
  • Salt
  • pepper
  • 1 tbsp oil
  • 2 tbsp flour

Preparation of the stuffed peppers

  1. Cook the rice according to the instructions until almost done and then leave to cool.
  2. Sauté the finely chopped onion in a little oil until soft, add the pressed garlic and continue to sauté for a minute while stirring. Then remove it from the stove.
  3. In a bowl, mix the raw ground beef with the cooked rice, onion, and a whole egg, and season the mixture with salt and pepper to taste. The mass must be kneaded thoroughly until it is completely homogeneous.
  4. The peppers are then washed, cut off at the top, and carefully cored (you should also remove the tendons).
    For the sauce, dilute the tomato puree with the meat stock in a large saucepan with a lid, and season with salt and pepper as needed.
  5. After adding an onion (whole), a bay leaf, and a piece of celery, the sauce is brought to a boil.
  6. In the meantime, the cleaned peppers are filled with the meat-rice mixture (easiest with a teaspoon). The filling should not be pressed too tightly, otherwise, the peppers may burst during cooking. If there is any filling left, you can form meatballs out of it with wet hands.
  7. When the tomato sauce is boiling, carefully place the stuffed peppers in the sauce and cook over medium-high heat for about half an hour (the sauce should always be slightly simmering).
  8. To check if the filling is done, remove one pepper and cut it in half on a plate.
  9. Set the cooked peppers aside on a plate and remove the whole onion, bay leaf, and celery from the pot.
  10. For the roux, heat 1 tbsp oil and 2 tbsp flour in a small saucepan until the flour gets a light color. Then remove the pot from the stove and add a little cold water while stirring constantly until a viscous mass is formed. Add a few spoonfuls of tomato sauce to this before mixing it with the rest of the sauce in the large pot and cooking for about 10 minutes at a low temperature until it has thickened. Stir occasionally.
  11. Finally, the peppers are put back into the sauce, seasoned if necessary, and the dish is served with mashed potatoes or jacket potatoes.

Useful additional knowledge

A little sugar makes the tomato sauce sweeter.
Children often prefer the filling without the peppers, so you can ball more ground beef mixture.
As a vegetarian variant, you can also mix steamed mushrooms with boiled rice for the filling instead of minced meat.

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Leg of Lamb Stuffed with Gorgonzola and Spinach

Connoisseurs appreciate lamb because of its typical taste and the particularly tender yet robust structure. As a naturally produced product, lamb is increasingly in demand among consumers.

Ingredients for 4 to 6 people

  • 750g spinach leaves
  • 80g of pine nuts
  • 200g of Gorgonzola
  • 2 tbsp breadcrumbs

  • 2 eggs (class S)
  • Salt
  • black pepper
  • 1 leg of lamb (2kg net, have the butcher remove the bone)
  • 250 ml lamb stock
  • 1.5 kg very small potatoes
  • 12 small tomatoes
  • 2 sprigs of rosemary
  • 200 g Italian butter cheese

Preparation

  1. Clean the spinach, sort, and wash thoroughly in cold water several times. Pour into a saucepan. Allow collapsing in a closed saucepan over medium heat. Drain in a colander. Then squeeze out portions in a tea towel and chop coarsely.
  2. Roast the pine nuts in a pan without fat until golden brown. Let cool down. Debark the gorgonzola and chop roughly. Knead the spinach, gorgonzola cubes, pine nuts, breadcrumbs, and eggs in a bowl. Season the farce generously with salt and pepper.
  3. Remove the thick layer of fat from the leg of lamb with a sharp knife, save part of the fat and later place it in the juice pan with the leg. Slice the leg of lamb open and place, skin side down, on the work surface.
  4. Make a deep slit in the thick muscle of the leg on both sides, working from the inside out. Pepper and salt the meat.
  5. Place the prepared filling in the center of the leg and flatten. Sew everything together with large stitches using a lace needle and kitchen twine.
  6. Place the leg with the pieces of fat in the juice pan of the oven and cook in the preheated oven at 160°C for 75 minutes on shelf position 2. After 10 minutes of cooking time, pour in the lamb stock.
  7. Meanwhile, peel the potatoes and score the top of the tomatoes with a cross. After 1 hour, wrap the potatoes around the leg and salt. Place the sprigs of rosemary in between. Turn the potatoes from time to time. After 40 minutes add the tomatoes.
  8. Take the leg out of the oven, remove the kitchen twine, place the leg on an ovenproof dish, and top with the butter cheese cut into strips. Crust lightly under the grill.
  9. Slice the leg and serve with the potatoes and tomatoes.

Useful additional knowledge

The platters should be preheated as the meat tastes best while hot.

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Stuffed Baked Apples in the Winter Time

Baked apples are a classic and – especially in winter – very popular dessert. Here’s how to easily make a festive stuffed baked apple version.

Ingredients for 4 persons)

  • 4 large, firm apples
  • 250g marzipan
  • about a handful of raisins
  • 50g ground almonds
  • 4 tablespoons amaretto
  • 100 grams of butter
  • a teaspoon of cinnamon

Preparation

  1. First, preheat the oven to 200°C (top and bottom heat, 180°C for circulating air). Then melt the butter in the microwave. Tip: Cover the bowl with cling film to avoid annoying splashes of butter in the microwave.
  2. Now spread half of the melted butter on an ovenproof baking tin, in which the apples have enough space not to bump into each other.
  3. Next, prepare the filling for the apples. To do this, mix the marzipan, raisins, almonds, and amaretto.
  4. Now generously cut the cores out of the apples. There must be enough space for the filling, with too little filling the dessert will not be sweet enough. Now fill the cored apples with the marzipan mixture. This is best done with a teaspoon.
  5. Then place the filled apples upright in the baking pan and brush them with the remaining melted butter.
  6. Now sprinkle the cinnamon evenly over the apples. Next, the apples are placed in the hot oven.
  7. There they have to sizzle on the middle shelf for about 15 minutes, depending on the degree of browning you want, you can vary the time a little. Serve the apples while they are still hot.
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