Stuffed bell peppers with sour cream sauce


4 bell peppers

2 cooked potatoes


100 gr convert conversionstreaky bacon

2 onions

300 gr convert conversionground pork

1 egg

4 dl convert conversionbouillon (tablet)

1 can tomato paste

125 gr convert conversionsour cream

1 teaspoon cornstarch

If shown, hover hover for showing photo= photo hover to show conversion table= conversion
'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 (175C/350F, hot air 150C/300F) 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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