An unbeatably hot station wagon meets here on the plate: ginger and red chili peppers. In addition to valuable minerals such as potassium and magnesium, the spicy tuber also contains plenty of vitamin C.Fat Burner – Stuffed Mini Peppers
In combination with the immune-boosting effect of the red chili pepper, this is a power dish for the winter!
For 3 people
- 5 mini snack peppers
- 6 small tomatoes
- 1 small red chili pepper
- 1 hazelnut-sized piece of ginger
- 2 garlic cloves
- 2 tbsp olive oil
- 350 g of beef
- 50 ml of tomato juice
- 100 ml vegetable broth
- 80 g sheep’s cheese
- 0.5 tsp dried herbs of Provence
- black pepper
- 2 spring onions
- Wash, halve and clean snack paprika. Place with the opening up in a casserole dish. Fill “gaps” with tomato halves. Chop chilli, ginger and garlic. Heat the oil in a large pan and sauté the chili, ginger and garlic. Add the ground beef, roast crumbly brown while stirring and salt vigorously.
- Spread the tomato juice and broth over the halves of the pepper and tomatoes. Hack over it. Crumble sheep’s cheese over it. Season with dried herbs and pepper. Bake at 200 degrees for about 20 minutes. Then turn off the oven and let the casserole rest for another 10 minutes.
- In the meantime wash the spring onions, clean and cut into fine rings. Sprinkle directly over the freshly baked casserole.