Stuffed peppers with minced meat and rice! This is how you quickly bring out the classic on the table

Stuffed peppers are quick to make and taste good for the whole family. The recipe can be adjusted as desired. image / Panthermedia

What dishes do you think of when you think of dishes that were often prepared in the GDR? Definitely classic sausage goulash with Spirelli, Jägerschnitzel and spiced meat. But: A classic in home cooking, which was also often served in the East, is stuffed peppers! The red vegetables are filled with a delicious minced meat mixture and then fried. We will show you how in this recipe.

Recipe for stuffed peppers with minced meat: You need these ingredients

The advantage of this delicious dish: It is wonderful to adapt to the number of people. Expect one or two stuffed peppers per person, depending on how big you want the meal to be. If there is anything left over, the dish can be heated in a pot in the oven. And: The accessories can also be varied. Rice is excellent, but potatoes or mashed potatoes are also good for the pods.

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You will need: 500 grams of minced meat, 1 old bun from the day before, 2 onions, 2 eggs, 8 peppers, salt, pepper, a little cumin and paprika powder, 60 grams of clarified butter, 500 milliliters of meat broth, 1 cup sour cream, 1 tablespoon tomato puree, some Strength.

If you want, stuffed peppers can also be sprinkled with cheese and baked in the oven. image / Panthermedia

Here’s how: Put the meat in a large bowl and season with salt and pepper, cumin and paprika powder. Soak the bun, squeeze well and add the minced meat. Whisk the eggs and add to the meat. Peel and finely chop the onion, then add the cubes to the meat mixture. Knead with your hands to a smooth dough.

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Recipe for stuffed peppers: This is how the dish succeeds in a flash

Wash the peppers, cut off the top and remove the core. Fill the peppers with the meat mixture. Then heat up some oil in a large saucepan and place the peppers with the cut side down. Brown them a little and then turn them around in the frying fat so that the other sides are also lightly browned.

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Then pour in the broth, cover the pot with a lid and simmer for about 20 to 30 minutes. Then remove the finished pods from the sauce. Stir a little cornstarch into water and use it to thicken the sauce. Stir in a cup of sour cream and a tablespoon of tomato puree.

Simmer the sauce until it has the right consistency and season well. Put the bowls back, let them warm for a while and serve with the sauce. This goes well with rice. Have a nice meal!

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