Don’t you know those days you want to eat something fancy that doesn’t take too much time to prepare? Stuffing red peppers is quick and delicious. It just needs its time to cook. The good thing is that it takes just long enough to read a nice book or do some housekeeping.
I don’t really have measurements for how much you need of what since red peppers aren’t always the same size. And if you have too much ground beef you can just make meatballs with the rest.
This is what you need:
- ground beef
- salt, pepper and paprika
- 1 egg
- some old bread (usually one big slice per 500 g ground beef)
- red peppers
- starch or flour
- sour cream
Start by soaking the bread in water.
Then mix all the spices, the onions, the garlic, the egg, the bread and the ground beef together as if you were making meatballs.
Cut off the top of the red peppers and fill them with the meat.
Then brown them in a pan from all sides. When they are brown, add about 1 cup of water or more, depending on how big your pan is. It should be about 3 cm high.
Cover with a lid and let simmer for one hour. Make sure that there is always enough water, but when you don’t cook it too high you should be fine.
Now the ground beef should be all brown and you can take the red peppers out and keep them warm.
Blend the flour into the gravy and when it thickened you can add some sour cream (not too much though). Normally the gravy is spicy enough from the meat but you might have to add some pepper and salt and then it is ready to serve with potatoes.