Paprika mit Hackfleischfüllung

Ingredients

• 2 onions
• 2 carrots
• 1 small stalk of leek (white and light green parts)
• 1 stalk Celery
• 200 g Green beans
• 50 g frozen peas
• 2 tbsp butter
• 250 ml vegetable broth (instant)
• Salt
• pepper (ground fresh)
• sugar
• butter (for the dish)
• 4 red bell peppers
• 450 g mixed ground meat
• 2 tbsp oil
• 1 tsp hot paprika powder
• 150 g diced spicy gouda cheese

Instructions

1. 1.

   Peel and finely dice onions. Peel carrots, clean leek and celery, wash them. Slice vegetables into thin strips. Wash beans and cut if necessary.

2. 2.

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

3. 3.

   Halve bell peppers lengthwise, clean them, remove seeds, wash, pat dry, and season inside with salt and pepper.

4. 4.

   Brown ground meat in a pan with hot oil until crumbly; season with salt, pepper, and paprika powder. Stir in cheese and vegetables, then fill the pepper halves. Place remaining onions in a greased baking dish, set stuffed peppers on top, pour in remaining broth, and bake at 180°C for 25-30 minutes.

5. 5.