Paprika with Ground Meat Filling
Bell peppers stuffed with ground meat and spices are a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 small yellow bell peppers
- 1 onion
- 2 Garlic cloves
- 400 g mixed ground meat
- 2 Eggs
- 4 Tbsp breadcrumbs
- Salt
- ground pepper
- 1 tsp ground cumin
- 3 dried, oil‑preserved tomatoes
- 100 g raisins
- 125 g pine nuts
- 0.5 bunch coriander leaves
- 2 cherry tomatoes
- oil (for greasing the pan)
Instructions
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1.
Wash the bell peppers, slit them lengthwise and widen the slit to about a 2 cm wide gap to remove seeds and membranes. Peel and finely chop the onion and garlic. Preheat the oven to 200 °C. Knead the ground meat with onion, garlic, egg and breadcrumbs. Wash, dry shake and finely chop the coriander leaves. Season the meat mixture with salt, pepper, cumin and coriander. Finely chop the dried tomatoes and mix them in with the pine nuts and raisins.
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2.
Fill the bell peppers with the meat mixture and place them side by side in a large pan lightly greased with oil. Roast the stuffed peppers for about 15 minutes at 200 °C. Meanwhile wash the cherry tomatoes, cut off the stem ends and slice them thinly. After 15 minutes of roasting, place one tomato slice on each pepper and roast for an additional 20 minutes. Serve fresh from the oven or warm.
