Stuffed bell peppers with sour cream sauce
4 bell peppers
2 cooked potatoes
salt/pepper
100 gr
 streaky bacon
2 onions
300 gr
ground pork
1 egg
4 dl
 bouillon (tablet)
1 can tomato paste
125 gr
sour cream
1 teaspoon cornstarch
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© Janneke's Recipe pages - recipe vegetable, baking oven dishes, potato
How to prepare:
Cut the top cap off the bell peppers.
Remove seeds, membranes and the sticking out part of the stem, wash and cook the peppers 5 minutes in wide water with salt. Drain upside down.
Fry the cubed side pork over low heat. Add the chopped onions and fry about 5 minutes.
Mix the ground beef with the cubed potatoes, half of the pork-onion mixture, egg, salt and pepper.
Fill the bell peppers and place in a greased oven dish. Combine the rest of the pork onion mixture with the bouillon and the tomatopaste and pour it in the dish.
Cover the peppers (with aluminium foil) and bake at the bottom of a warm oven (175°C/350°F, hot air 150°C/300°F) about 30-45 minutes.
Bind the fluid from the dish
with a mixture of sour cream and the cornstarch.
Serve with rice.
First published: April 12, 2003, Netherlands
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