Stuffed bell peppers with sour cream sauce

Go to all recipes for: Vegetables, Ground beef, baking oven dish, Potatoes 

Ingredients:

4 bell peppers

2 cooked potatoes

salt/pepper

100 gr streaky bacon

2 onions

300 gr pork mince

1 egg

4 dl bouillon (tablet)

1 can tomato paste

125 gr sour cream

1 teaspoon cornstarch

Preparation:

© Janneke's Recipe pages - recipe vegetable, baking oven dishes, potato

Cut the top cap off the bell peppers. Remove seeds, ribs 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. Mix 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.