Stuffed pointed peppers
Can it be something other than the typical, straightforward and well-known? Then let's get out of line today and make a pointed pepper #recipe. With the pointed pepper we have a milder vegetable than with the normal pepper variety. It is also easier to steam and is better tolerated. With the help of the # Thermomix® you'll be ready in no time. We at the #Landhaus team are thrilled!
Preparation 20-30 minutes
Cooking time 30 minutes
Servings 4
INGREDIENTS:
- 2 pieces of pointed peppers
- 3 cloves of garlic
- 1 small onion
- 1/2 bunch of parsley
- 500 g minced meat mixed
- Salt
- pepper
- 150 ml vegetable broth
- 1 tube of seasoned tomato paste
- 1 can of spicy pizza sauce
- Spice mix pizza
- 4-5 leaves of basil
- Oil for the pan
- 250 g fresh or frozen chanterelles
APPLICATION:
Preheat the oven to 180 degrees (fan oven 160 degrees). Wash the peppers, cut them in half lengthways, remove the separating skins and seeds. Chop the basil finely. Place the onion and garlic in the mixing bowl and chop 3 sec/speed 4. Chop the basil finely. Place the minced meat in a bowl and mix with half of the onion and garlic mixture, season generously with salt and pepper. Add pizza seasoning and basil and mix again. Fill the minced meat mixture into the halved peppers. Clean the chanterelles. Put a little oil in a pan, heat it up and fry 1/4 of the onion-garlic mixture and the chanterelles for 3-4 minutes. Then pour everything into the oven witch or another baking dish. Add the broth and peppers and cook in the hot oven for about 30 minutes. Now add the remaining onions, the tube of tomato paste and the pizza sauce and bring to the boil for 8 mins/90°C/speed 2. Season to taste with the spices.
TIP
This goes well with rice or a nice fresh Chiabatta bread
