Recipe: Stuffed peppers in tomato sauce

This Friday we offer a recipe from René Jantzen. Delicious, stuffed peppers in a self-composed tomato sauce with fresh herbs. The dish requires some time in the oven but not so much effort in the kitchen. Bon appetit!

This is what you need:

- 500g minced venison
- 2-3 large peppers
- 1 large onion
- 2 cloves garlic
- 1 teaspoon finely chopped fresh rosemary
- 1/2 teaspoon cumin
- Salt / pepper
- 1/2 teaspoon chili flakes or a whole fresh finely chopped chili
- 2 cans of chopped tomatoes
- Parmesan
- A handful of freshly chopped basil
- Fresh grated mozzarella
- 4 eggs

Here's how you do it:

Mix minced venison with onion, garlic, rosemary, cumin, salt, pepper. Fry the chili until it gets color in a pan with olive oil.

Halve the peppers and fill them with the venison-mix.

Pour 2 cans of chopped tomatoes, olive oil, salt, pepper, chopped onion, finely chopped garlic, finely chopped basil into the pan and let it boil.

Place the stuffed peppers in the tomato sauce and sprinkle grated mozzarella and grated parmesan over the dish.

Cover with foil and place in a 175° hot air oven for about 1 hour.

Take the pan out of the oven and remove the foil, beat the eggs into the tomato sauce and put back in the oven for about 10 minutes.

Serve it with sourdough bread.

Good luck and have a tasty meal!

Text and photo: René Jantzen

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