The plants in our green house were drying out, so we took them out. As last, farewell autumn presents from our plants, we found cucumbers, several types of peppers and 4 giant bell peppers (which we call American peppers over here). I knew then that they would become stuffed peppers. I didn’t have much time in the kitchen today, but the preparation was done in half an hour, then they just needed roasting. You can prepare this meal in advance, and when you want to eat it you just have to roast it in the oven. Of course, you may need longer roasting time if you take out from the fridge. The ingredients are marked gluten free, which is why I included them in the recipe.
Ingredients for 4 people
150 grams onion
4 large bell peppers
2 large garlic cloves
600 grams minced chicken breast
2 tablespoons of paprika cream
1 teaspoon of ground pepper
1 teaspoon of salt
tomatoes to taste
lactose-free or vegetable cheese to taste
lactose-free sour yoghurt or lactose-free sour cream to taste
I fried the onions in a little oil. I washed the peppers and peeled the garlic.
I sautéed the thinly sliced garlic with the onion for a few minutes, then added the minced meat. I cooked it until the meat was white and then added the spices. I cooked it for a few minutes more. Meanwhile, I cut off the ends of the peppers and scooped out the insides.
I was looking for a baking dish in which the peppers wouldn’t fall over. I drizzled olive oil all over the tray, as well as the outside of the peppers, to make them roast better. I stuffed them with the meat filling. At the end, I poured the juices from the roasted meat into the peppers. I sliced some tomatoes, I had some cocktail tomatoes at home this time, put them on top of the meat and sprinkled the top with cheese. I preheated the oven to 180 degrees and cooked the dish for 30 minutes.
While it was roasting, I peeled potatoes, cut them into large slices and boiled them. We tasted it when serving and found that it went well with sour cream. When we cut the peppers in half, the juices from the roast flowed out, and it was delicious with the potatoes.