Mini Peppers with Veal in Sour Cream Sauce
Veal provides protein, while mini peppers add fiber and vitamin C. Sour cream softens the flavor, so the dish works well for a warm and filling keto lunch.
Wash the mini peppers (450 g), cut off the tops, and carefully remove the seeds with a small spoon. Mix veal mince (300 g) with dried green onion (3 g), dried garlic (2 g), dried parsley (2 g), salt, and black pepper, then fill the prepared peppers tightly with this mixture.
Melt ghee (20 g) in a deep skillet and arrange the stuffed peppers in a single layer. Grate the tomato (120 g), mix it with 30% sour cream (100 g), season lightly with salt, and pour this sauce over the peppers.
Cover the skillet and simmer the dish over medium heat for about 30 minutes until the veal is fully cooked and the peppers become softer. Serve hot with a spoonful of the sauce.
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