Bell Peppers with Ground Meat and Vegetable Filling

Ingredients

• 2 onions
• 2 carrots
• 1 stalk leek
• 1 stalk Celery
• 250 g broccoli florets
• 2 tbsp butter
• 250 ml vegetable broth
• Salt
• Pepper (freshly ground)
• sugar
• butter (for the dish)
• 2 red bell peppers
• 2 yellow bell peppers
• 450 g mixed ground meat
• 2 tbsp oil
• 1 tsp Paprika powder (hot)
• 150 g shredded Gouda

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat. Peel and finely dice the onions. Peel the carrots, clean and wash the leek and celery. Slice the vegetables into thin strips. Wash the broccoli florets and cut them further if needed.

2. 2.

   Heat the butter in a pot and sauté half of the onions until translucent. Add the carrots, leek, and celery; cook for 3 minutes, pour in half of the broth, and bring to a boil. Add the broccoli florets and simmer for another 3 minutes. Season with salt, pepper, and sugar, then taste.

3. 3.

   Halve the bell peppers lengthwise, clean them, remove seeds, wash, pat dry, and season the insides with salt and pepper. In a pan, brown the ground meat in hot oil until crumbly; season with salt, pepper, and paprika powder.

4. 4.

   Stir in the cheese and vegetables, then fill the pepper halves. Place remaining onions in a greased baking dish, set the stuffed peppers on top, pour in the remaining broth, and bake for 25-30 minutes until tender.