Paprika filled with pork strips

For 4 people
  • 100 g mountain lentils
  • 250 ml Vegetable stock (instant)
  • 8 colorful peppers (100-120 g each)
  • 300 g Pork schnitzel
  • 100 g spring onions
  • 3 stem (s) Basil
  • 1-2 EL Oil
  • Salt
  • dried, crushed chilli
  • 250 g whipped cream
  • 50 g medieval Gouda cheese
  • Hot peppers, basil and creamy balsamic vinegar
45 minutes
light
1.
Cook the lentils in a boiling broth for about 15 minutes , Drain. In the meantime, wash the peppers and cut a flat lid lengthways. Clean the inside of the pepper. Wash the schnitzel, cut into small cubes. Clean and wash the spring onions and cut into rings. Wash the basil, chop the leaves. Heat oil in a pan. Fry the schnitzel cubes until golden brown while turning. Add lentils. Season with salt and crushed chilli. Deglaze with cream, let simmer for 2-3 minutes over high heat. Mix in the spring onions and basil. Place the peppers on the oven's drip pan. Fill with the shredded meat. Grate cheese and sprinkle over it. In the preheated oven(Electric stove: 225 ° C / fan oven: 200 ° C / gas: level 4) Bake for 8-10 minutes. Garnish with hot peppers, basil and some creamy balsamic vinegar. Rice tastes good with it
1 person approx:
  • 460 kcal
  • 1930 kJ
  • 31 g protein
  • 28 g fat
  • 22 g carbohydrates

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