German Stuffed Bell Peppers - mexican restaurant corn side dish

Sweet Pepper stuffing is one of the favorite dishes in many countries.
Here is a recipe for German chili stuffing.
Preparation time: 40 minutes.
Total time: 2 hours.
Basic Nutrition information: about 685 calories per food, 500 of which comes from fat.
The cholesterol content is 420 mg.
Sodium is 1683 mg.
About 38 grams of total carbohydrates.
These numbers will vary depending on the amount of weight you make and the type of ingredients you use.
Ingredients: 12 sweet peppers (
All one color, or you can mix it up)
1 pound of ground beef 1 medium sized onion, 1 pound of sauerkraut 6 barrels of extra virgin olive oil 3 barrels of tomato sauce 1 tb of sugar Salt, taste pepper, taste 1 bunch of dill, chopped 1/2 pound Feida, small cube of 7 oz, 4 big eggs, beating direction: 1.
Preheat the oven to: 400F/200C if you have a gas stove: Set the oven to 6 2.
Cut off the top of the bell pepper and put it aside.
You can use Peppers of the same color or mix your colors.
It depends on the individual style and the desired display effect.
Now remove the seeds and empty the peppers.
Wash them and leave them to dry. 3.
Fry the ground beef in a pan to Brown.
If you do not use a non-stick pan, add a few tablespoons of extra virgin olive oil to the pan to prevent it from sticking together.
Rinse the ground beef thoroughly and drain it for standby. 4.
Stir-fry the onion into two tablespoons of extra virgin olive oil until tender.
Add sauerkraut and tomato sauce. Stir well.
Add sugar and season with salt and pepper. Simmer for 4-
Stir for 5 minutes occasionally. 5.
Add brown ground beef to your mixture.
Stir well and continue brewing the extra 4-
5 minutes to give the taste time to mix and precipitate. 6.
Add dill, Feida and three tablespoons of whipped cream to the sauerkraut mixture.
Stir well and continue to boil it.
This is the filling of your pepper. 7.
Lightly grease the casserole or you can spray it with a non-stick cooking spray.
If you choose to use a non-stick cooking spray, try to stay away from the variety of butter flavors. 8.
Scoop the filling into the pepper and place it in a greased casserole. 9.
Mix the eggs with the remaining cream cake, add a few drops of water and season with hot peppers, salt and pepper.
Pour this on the chili stuffing. 10.
Place the top of the pepper back on the respective bottom and cover the entire dish with a lid or foil.
Seal the edges and place them in the oven. 11.
Grilled peppers for 40 minutes. 12.
Remove the plate from the oven.
Remove the lid or foil and gently brush the top of the pepper with the remaining extra virgin olive oil. 13.
Put the plate back in the oven without a lid or foil.
Turn off the oven and let the pepper sit in the oven for another 10 minutes. 14.
Serve immediately.
If you like, you can put the lid on the plate, or you can cut the lid in half and put it together.
This is also based on your presentation style.
The idea of side dishes: filling peppers is usually served as a dish.
However, here are some ideas if you want to know what to prepare for them.
You can prepare a delicious rice or potato pancake.
I 've also heard that someone has prepared a corn or carrot dish to compliment the pepper.
Again, it's entirely up to you and your demo style.
Of course, remember that if you add sides, you must remember to adjust your preparation time before your finished meal is ready to enjoy.