As of: February 8, 2024, 5:14 a.m
By: Clara Kistner
Comments
Press
Split
The slightly sweet pepper, filled with a hearty minced cheese filling, swims in a creamy tomato sauce and is very easy to prepare and baked in the oven.
If you're longing for a warm meal on cold days but have already eaten your fill of soups and stews, the oven usually comes in handy.
In addition to creamy shakshuka, hearty casseroles, lasagna or a fine potato gratin, you can also prepare well-filled and deliciously gratinated vegetables here.
Peppers, zucchini or tomatoes: stuffed vegetables in all variations
Everyone has probably tried stuffed peppers before.
Whether filled with minced meat, rice or bulgur – the culinary classic is always convincing.
But the concept can also be wonderfully transferred to other vegetables.
Among other things, zucchini boats with a hearty minced filling taste extremely delicious.
Whether topped with scattered cheese, mozzarella or feta – the juicy minced filling, surrounded by a tender pepper, tastes simply delicious.
(Symbolic image) © Pond5 Images/Imago
Conventional tomatoes can also be quickly and easily filled with minced meat and rice.
And with a certain amount of sensitivity, vegetarian stuffed mushrooms can also be enjoyed.
Served with some fresh white bread to dip the sauce on and a large mixed salad, you have conjured up a special delicacy in under an hour.
Ingredients for the hearty stuffed peppers
For about two servings you will need:
2 large peppers (preferably red)
2 large tomatoes
1 onion
2 cloves of garlic
200 g minced meat (mixed)
150 g grated cheese (e.g. mozzarella, Gouda)
1 egg (M)
50 ml vegetable broth
20 ml cream
15 g flat-leaf parsley
5 tbsp breadcrumbs
salt and pepper
Don't want to miss any recipes and kitchen tricks? Click here for the enjoyment newsletter from our partner Merkur.de.
My news
Delicious fusion: Potato Cordon Bleu combines Swiss classics and German dumplings
Five delicious finger food ideas for carnival celebrations – children will also love reading them
Attention those with a sweet tooth: bake our irresistible “Eat yourself stupid” sheet cake! read
Light enjoyment: Vegetarian broccoli pasta casserole with cherry tomatoes and cheese
Easy to spoon: the creamy lentil soup is very easy to make
Enjoy your childhood back: our delicious pasta and ham gratin
It's that easy to recreate this delicious classic
While the oven preheats to 180 °C top and bottom heat, wash the peppers thoroughly.
Cut the lid open and remove the seeds and white membranes from the pod.
Peel the onion and garlic and dice small.
Wash the parsley and chop it finely.
Crack the egg into a large mixing bowl and knead it with the minced meat, breadcrumbs and garlic as well as the onions and parsley.
In the next step, wash the tomatoes and dice them small.
Cook together with the mixed vegetable broth and cream in a medium baking dish in the preheated oven for about 15 minutes.
Meanwhile, season the minced meat mixture with salt and pepper and add about two thirds of the grated cheese and fold in.
Distribute the filling as evenly as possible between both peppers.
Then place the cut lid back on the peppers.
Remove the baking dish from the oven, place the filled pods in the sauce and bake in the oven for another 20 minutes.
Remove from the oven, remove the lid and sprinkle the remaining cheese over the filling.
Then bake again for around ten minutes until golden brown.
Garnish with a little parsley if desired.
Bon appetit!
In the classic way, the stuffed peppers can also be baked without cheese.
If you like feta, you can fill the vegetables with it, or with all kinds of sprinkled cheese or some mozzarella.
Looking for more oven recipes?
Try this recipe for savory one-pot rice casserole with ham and cheese.