Filled bell pepper

Ingredients: (for 3 people)

  • 2-3 bell peppers (color does not matter, but green does not taste well)
  • 1,5 kg ground meat (pork)
  • granulated stock
  • ketchup
  • salz, white pepper, paprika, eventually tabasco
  • dripping
  • meal
  • meal or sauce thickener/gravy thickener


Carefully hollow out the bell peppers. It is very important that you do not "hurt" them. So cut the inwards out with caution. Afterwards wash the bell peppers with cold water.
Put the ground meat in a bowl, flavour it with salt, white pepper, paprika and pound it.
Dry the outside of the hollow bell peppers and fill them with the ground meat (fill firmly).
Put a lot dripping in a roasting tin and heat it. Sprinkle the filled bell peppers with meal all around.
Boil half a liter water and put in granulated stock (circa 1 tablespoonful).
If the dripping is melted put the "mealed" filled bell peppers in the roasting tin as well. The bell peppers should be roasted gently all around (all sides!). This will happen fast.

Put some ketchup in the roasting tin (approx. 2 tablespoonsful) and add the in water melted granulated stock, too. You may want to add some more water - depends on the amount of sauce you would like to have. Agitate, cover the roasting tin, lower the heat a little bit and boil it gently for 10 minutes. Boil it gently again for 10 minutes from the other side... Continue that - the bottom line is that it will take 45 minutes after you added the water/melted granulated stock. So, every side of the bell peppers should be boiled gently for 10 minutes.
You may want to add more granulated stock melted in water or sauce thickener/gravy thickener. That depends on the consistency of the sauce.

Serve it with boiled potatoes or mashed potatoes.