2 red peppers
240 gr beef tartar
2 zucchini
2 onions
2-3 garlic cloves
salt, pepper & paprika
1 can of strained tomatoes
1 can chopped tomatoes
1 dash almond milk
1 pinch of erythritol
1 tablespoon of vegetable broth suitable for cures
Sauté the tartar with onion and garlic. Line a baking dish with zucchini slices and season. Cut the peppers in half and cut out the stalk. Place the peppers on the zucchini and fill each with 60 gr of beef tartar. Mix the canned tomatoes with vegetable broth, almond milk and spices. Pour over the peppers and place in the oven at 200 degrees for about 30 min.
Thanks to Jenny Fischer for this great recipe!
