Ingredients
(2 Persons)
2 big red Bell Peppers
2 Onions
1 tbsp Paprika powder
1 can (70 gr) concentrated Tomato Paste
8 Cherry Tomato
2 tsp Salt
1 tsp Pepper
2 tsp ground Oregano
500 gr minced Beef
12 Basil leaves
1 Garlic clove
1 tbsp Olive Oil
½ Zucchini
200 gr Tagliatelle (or other pasta)
Equipment
1 Cutting Board
1 Knife
2 Pan
Oven
Oven tray
Preparation
1. Pre-heat the oven to 180 degrees.
2. Dice the onion and start cooking in a pan with the olive oil until glazed, meanwhile chop the garlic.
3. Add the tomato paste and cook for a minute, add the minced beef, the garlic, the paprika powder, oregano, salt and pepper.
4. Stir fry until the beef is done (around 15 min)
5. Cut the zucchini in small dices and add it to pot, cook for 1 more minute.
6. Wash and remove the top of your bell peppers and remove the seeds.
7. Fill up the bell peppers with the cooked beef, put the top on again and place in an oiled oven tray.
8. Put the stuffed bell peppers in the oven for about 30 minutes.
9. Meanwhile take a cooking pot with water, salt and a tsp olive oil and cook your pasta al dente.
10. Soon as the pasta is done mix it with some olive oil, fresh chopped basil, some cut in half cherry tomatoes and season with salt and pepper.
11. Place the pasta on a deep or regular plate, take the stuffed bell peppers out of the oven and put on top of your pasta, enjoy!
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