This is a classic german meal from the east side
What you need (for like 2 person):
- Minced Meat
(Make sure the meat is at least 80% from pork)
- 4 Bell Peppers
(Don't use the green ones
- 2 Onions
- a bit of Garlic
- Tomato paste
- Bread crumbs
(You really don't need much of this. Best way is to take a dryed out Bread roll(s)
. Rasp them and
you'll get the needed amount)
- 1 Egg
- 1 Bread roll
(I know that those might be hard to get in some countries
. You also can take a white toast here, although it's not the same but it should do the
Cut the top of the Bell Peppers and clear the inside from all the seeds. Cut the onions in little pieces aswell as the garlic. Don't use that much
garlic. For people who don't like it just don't use it. It's ok. For all others, one little "toe" should be enough. Chop the parsley or try to cut it
into very little pieces if you don't have a chopper.
Put the bread roll (or the toast) into water and let it soak for a while. after like 20 min you can take it out again and try to press most of the
water out of it without loosing too much of the bread roll itself
Put the meat in a bowl and add the onions, the parsley, the garlic, the not-so-soaked-anymore-bread roll, a bit black pepper, a bit salt (not too
much, the meat will give away a bit of an salty taste on its own), a bit of the bread crumbs and finally the egg. Now you'll have to mix all of this
with your hands. Thats right! Don't use a machine or something!
Do this until you're sure everything is mixed up...funny feeling, isn't it
Fill the emptied bell peppers with the mixed meat. Put some olive oil in a pan and roast the filled bell peppers in it from all sides. They shall
become a bit darker. If they get a bit black/roasted on some site it's ok. Just don't let them roast too much.
Now take the peppers out of the pan and put them into a saucepan. Back to the pan. Don't throw away the roasted oil and essences you now have there
. Add some of the tomatoe paste and water and mix it within the pan to get some kind of sauce. At this point you can vary a bit ofc. Maybe add some
more onions into it and/or add some spices but don't overdo it.
The sauce itself doesn't need to be very thick in it's consistency but try to not add too much water to it. I prefer to add some sort of Broth instead
of pure water but it's not necessary. Also just make it hot. Don't cook it within the pan. As soon as it is hot take it away and fill the saucepan
(where the filled peppers are already waiting for what comes next
) with it. The saucepan should be big enough to carry the bell peppers but
shouldn't be much bigger then that because you won't get much sauce out of the pan.
If you have filled the saucepan with the tomatoe-something sauce put it on the oven again and let it cook. Small heat and a lid covering it. If you,
for example, have like 6 heat steps on your oven, take the 3.
Now let it cook like 2 hours.
Here you got two options:
A) you take the saucepan and put it into the fridge or
B) you continue and cook the potatoes meanwhile the peppers are cooking
to A) here in germany this is a meal you prepare for the next day. That means you have more flavour if you give it a rest and let the peppers soak the
essences of the sauce a bit more and vice versa. If you want to eat it the next day just take the whole saucepan and heat it up slowly, till it cooks
and take it away again. Meanwhile you should have cooked the potatoes
to B) it's also ok to eat it right away. In this case just be sure to cook the potatoes at the right time to make everything ready at the same
That's it. Have fun
edit on 5-8-2014 by Tichy because: (no reason given)