Stuffed pointed bell pepper
Would you like something a little different from the typical, straightforward and familiar? Then let's step out of line today and make a pointed bell pepper #recipe. The pointed bell pepper is a milder vegetable than the normal bell pepper variety. It is also easier to steam and is better tolerated. With the help of the #Thermomix® you're ready in no time at all. We from the #Landhaus team are thrilled!
Preparation 20-30 minutes
Cooking time 30 minutes
Servings 4
INGREDIENTS:
- 2 pointed peppers
- 3 cloves garlic
- 1 small onion
- 1/2 bunch parsley
- 500 g minced meat mixed
- salt
- pepper
- 150 ml vegetable stock
- 1 tube tomato paste seasoned
- 1 tin of piquant pizza sauce
- Pizza spice mix
- 4-5 basil leaves
- Oil for the pan
- 250 g chanterelles fresh or frozen
APPLICATION:
Preheat the oven to 180°C (fan oven 160°C), wash the peppers, cut in half lengthways and remove the membranes and seeds. Finely chop the basil. Put the onion and garlic into the mixing bowl and chop for 3 seconds/speed setting 4. Finely chop the basil. Place the mince in a bowl and mix with half of the onion and garlic mixture, season well with salt and pepper. Add the pizza seasoning and basil and mix again. Stuff the mince mixture into the halved peppers. Clean the chanterelles. Heat a little oil in a pan and fry 1/4 of the onion and garlic mixture and the chanterelles for 3-4 minutes. Then transfer everything to the oven dish or another casserole dish. Add the stock and the peppers and cook in the hot oven for approx. 30 minutes. Now add the remaining onions, the tube of tomato purée and the pizza sauce and bring to the boil for 8 minutes/90°C/speed setting 2. Season to taste with the spices.
TIP
Serve with rice or a nice fresh chiabatta bread
