Stuffed Bell Peppers with Wild Garlic

Ingredients

• 2 yellow bell peppers
• 2 red bell peppers
• 20 g wild garlic (1 handful)
• 1 roll of bread (from yesterday)
• 1 onion
• 1 tsp Rapeseed oil
• 600 g raw minced beef
• 1 egg
• 1 tsp sharp mustard
• Salt
• Pepper
• 125 g mozzarella
• 200 ml vegetable broth

Instructions

1. 1.

   Wash the bell peppers, halve them, clean and place in an oven-safe dish.

2. 2.

   Wash the wild garlic, shake off excess water and cut into thin strips.

3. 3.

   Soak the bread roll in lukewarm water.

4. 4.

   Peel and finely chop the onion. Heat oil in a pan, sauté the onion over medium heat until translucent. Add the wild garlic, remove from heat, let cool.

5. 5.

   Squeeze out the bread well. Mix the minced beef with egg, onion mixture, bread, and mustard; season with salt and pepper.

6. 6.

   Dice the mozzarella, fold it loosely into the meat mixture, and fill the bell pepper halves. Pour in the broth and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 30 minutes. Remove and serve immediately.