Lake trout with potato risotto
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Stuffed bell peppers with tomato sauce
Hearty filling and irresistibly good – these stuffed peppers with spicy minced meat and creamy tomato sauce are a real classic of Viennese cuisine!
Cooking time: 1 hour 10 minutes
Ingredients for the filling
| Ingredients (4 servings) | ||
|---|---|---|
| 150 | g | basmati rice |
| 350 | g | root vegetables (carrots, celeriac, root parsley etc.) |
| 1 | piece(s) | onion |
| 500 | g | ground pork & beef |
| 2 | teaspoon(s) | sweet paprika |
| 8 | piece(s) | small bell peppers |
| 500 | ml | vegetable stock |
| Salt | ||
| Pepper | ||
| Marjoram | ||
| Oil | ||
Ingredients for the sauce
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | piece(s) | onion |
| 1 | slice(s) | bacon |
| 1 | teaspoon(s) | sugar |
| 125 | ml | white wine |
| 500 | g | ripe or canned tomatoes |
| Bay leaf | ||
| Peppercorns | ||
| Juniper berries | ||
Preparation
- Cook the rice in salted water until al dente. Finely grate the root vegetables and finely chop 1 onion. Mix together with the rice and ground meat. Season with salt, pepper, marjoram and paprika powder.
- Cut the tops off the bell peppers and remove the seeds. Fill the meat and rice into the peppers, replace the “lid” and put in an oven-proof dish. Bake at approx. 350 °F (180 °C) for 30 minutes, then pour in approx. 2 cups (½ liter) of stock and leave in the oven for another 15 minutes.
- Heat oil in a pan. Chop 1 onion roughly and fry briefly in the pan with the root vegetables and the bacon, add 1 teaspoon of sugar, deglaze with ½ cup (125 ml) of white wine and reduce.
- Add the canned tomatoes and bring to a gentle boil, then add 1 bay leaf, a few black peppercorns and a few juniper berries.
- Remove the peppers from the oven, pour the liquid from the dish into the tomato sauce, strain the sauce through a sieve and bring to a boil in a pan. Add the peppers to the tomato sauce and cook for 10 minutes.
- Place the peppers on a plate, arrange with the sauce and serve.
Wine tip
Deep dark ruby garnet, opaque core, purple reflections, delicate rim brightening. Ripe plums, spices, dark cherries, delicate hints of figs, nougat and candied orange zest....
Burgenland, Austria
Falstaff "Viennese cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
