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Stuffed Bell Peppers with Minced Meat
(0)
100 min
Under an hour
Gurkerl Küche
Ein absoluter Klassiker der österreichischen Hausmannskost: Saftige weiße Spitzpaprika, gefüllt mit einer herzhaften Mischung aus Rinds- und Schweinefaschiertem, serviert in einer aromatischen Natursauce. Dieses Gericht bringt den Geschmack von Kindheitstagen direkt auf Ihren Teller. Perfekt für ein gemütliches Familienessen, bei dem niemand genug von der köstlichen Sauce bekommt!
Preparation method
Preparation & Filling
Preheat the oven to 180 °C top/bottom heat.
Cut the Kaiser rolls into approx. 2 cm cubes, mix with the milk in a bowl, and let soak for about 30 minutes. Finely dice the onions. Cut the butter into small pieces.
Mince the meat (pork neck and beef shank) to a medium-fine consistency. In a large bowl, thoroughly mix with the soaked bread cubes, eggs, salt, pepper, pressed garlic, and about 130 g of the diced onions. Let the mixture rest for 10 minutes.
Chef's tip
If there is any meat mixture left over, simply form it into small patties and bake them in the oven with the bell peppers.
Do a small taste test: Form a small ball from the meat mixture and fry it briefly in a pan to check the seasoning.
Keep the cooked bell peppers warm in the turned-off, slightly open oven while you finish the sauce.
Ingredients
Nutritional values
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