STUFFED BELL PEPPERS
2 - 4 large red bell peppers
250 g ground beef
1 small or medium onion
about 400 ml diced champignons
125 ml crème fraîche
½ tsp salt
¼ tsp black pepper
2 tsp tomato paste
Cut the bell peppers in half lengthwise, remove the seeds but leave the stems attached. Bring some salted water to the boil
in a large saucepan. Cook the pepper halves for 7 minutes in water. Drain the peppers and place in
a buttered, ovenproof dish.
Sauté the champignons in butter until the excess moisture has evaporated. There should be about 150 ml of cooked mushrooms. Finely grate the onion, sauté in butter and mix
with the ground beef together with the champignons, the egg and the crème fraîche. Season with
salt, pepper and tomato paste.
Spoon the filling into the bell pepper halves. Smooth out the surface and sprinkle grated cheese generously on top. Bake at 220 °C for about 20 to 30 minutes. Serve with fresh salad.
Recipe source: adapted from "Täytetyt paprikat", YLE Teksti-TV/Ruokavihjeet, late 1980s.