Stuffed Bell Peppers in Tomato Sauce | Hearty Classic

Take the minced meat out of the refrigerator about 30 minutes before preparation. Preheat the oven to 180 °C top/bottom heat. Finely dice the onion and garlic.

In a bowl, thoroughly mix the minced meat with the egg, diced onion and garlic, and salt and pepper.

Wash the bell peppers, carefully cut out the lid with the stem, and remove the seeds. Firmly stuff the minced meat mixture into the bell peppers. Tip: If you briefly pierce the tips of the bell peppers, the air can be displaced more easily when filling.