Stuffed peppers with beef tartare: a delicious low-carb recipe

Today the classic home cooking gets an update: stuffed peppers with beef tartare. Instead of thick minced meat, today we hide fine tartare, fennel, onions, spinach and feta in the peppers. Of course, the usual suspects of parsley, basil, garlic and onion are also included. And to finish, there is a fried egg on top. That looks great. And if you beat the yolk, everything is very beautifully slippery.

In my hometown in the Rhineland, beef tartare is served with small capers, thin onion rings, pickles, anchovy slices, parsley and a raw egg. If you meet in the bar to play cards, you can have veal tartare and a delicious Kölsch beer. But stuffed pepper with meat tartare and fried egg would go well. By the way, beef tartare is also known as beefsteak tartare. The name Tatar comes from a legend. Tartar horsemen are said to have kept bits of raw meat under their saddles. These became juicy and tender upon walking. Thus hard food was supposedly made more digestible.

For the stuffed peppers with beef tartare and fried egg, you can also use other leftover vegetables, such as zucchini or tomatoes. This also applies to the following uncomplicated recipes:

The peppers stuffed with beef tartare tasted good, but do you like the classic version? Then try stuffed peppers with minced meat. Of course: EAT CLUBBER Felix discusses the best meat for tartar. You may want to prepare it yourself.

Top view: Two uncapped peppers are in a dark bowl.  There's a fried egg with sliced ​​peppers.  Surrounded by parsley and basil.

pine

Delicious low-carb cooking: stuffed peppers with beef tartare

description

We’ve given the classic an update. There are stuffed peppers with beef tartare and a lovely fried egg.

the preparation

  1. Wash the peppers, cut off the tops and remove the seeds. Remember which toppings and which peppers it goes with. Peel the onion and garlic and chop finely. Pick, wash and finely chop the fennel, onion and spinach. Wash and finely chop the herbs.

  2. In a tall, heavy pot, in which the stuffed peppers will later be prepared, first sauté the onion and then the garlic. Then add the chopped vegetables and saute for 4-5 minutes.

  3. Mix the tartar and vegetables in a bowl. Season with salt and pepper. Then crumble the feta and mix. Stuff the peppers with the stuffing. In a saucepan, mix vegetable broth and tomato paste with a stir.

  4. Arrange the stuffed peppers so they don’t fall. Place the lid on the pepper and cook the peppers in the closed pot for 20-25 minutes. 2-3 minutes before the end, remove the capsicum cover and place an organic egg on top of the mixture. Once done, garnish the peppers with parsley and basil and serve with the pot.

Leave a Comment

Your email address will not be published. Required fields are marked *