Stuffed Peppers

Cut one lid of each bell pepper into small pieces and remove the core. Cut the scallion tops straight so that they stand up well. Cut the cut flesh into fine cubes. Peel the carrots and grate very finely. Remove the skin from the onion and cut in half. Cut one half into very fine cubes and add to the minced form together with the carrots and the egg. Mix everything well and season the resulting meat dough with cayenne pepper and herb salt. Fill the peppers with it.

Cut the mushrooms into slices. Cut the second half of the onion into rings. Heat the oil in a roaster not too high and brown the mushrooms, the onion rings and the bell bell pepper in it.

Put the stuffed peppers in the roaster and pour the vegetable soup. Simmer everything in the closed saucepan at moderate temperature with the lid on for about 45 min. Stir the binder into the sauce to taste, let it bubble up once and thus thicken it.

Refine the sauce with the whipped cream. Cut the basil leaves into strips and garnish the peppers with them.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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