- Prep Time : 20 minutes
- Cook Time : 40 minutes
Gently sauté the onion in a little oil till soft and then add the minced meat. Season with salt, pepper and sweet paprika to taste and cook until soft. Add the diced mushrooms and cook for a couple of minutes, then add the crushed garlic.
Halve the peppers lengthways, remove the seeds and fill with the mushroom and meat mixture. Place the stuffed peppers in an ovenproof dish, top with sour cream and a little grated cheese. Put in the oven at 180-200 °C and bake until the top is golden brown (about 20 minutes).
Meanwhile prepare the dill sauce. Finely chop the dill and fry briefly in a little oil. Sprinkle with flour and stir constantly for 1-2 minutes. Then pour in the stock or water. Stir for 2-3 minutes until the sauce thickens.
Add salt, pepper and the sour cream, bring to the boil and take off the heat immediately. The sauce should be stirred continuously so it does not become lumpy.
Best served hot.