1 sweet red pepper

1 green sweet pepper

1 onion

1/2 Tbsp. canola oil

250 g ground beef

4 tsp. tomato paste

60 ml drinking water

1-2 tsp. flakes of vegetable broth (or 1 bouillon cube)

1 small cucumber

1 Tbsp. sour cream

Clean red and green bell peppers and onion, cut into small cubes and sauté in oil. Add ground beef and sauté. Add tomato paste, vegetable broth flakes and water, bring to the boil for 10 minutes. Peel the cucumber, cut into cubes, and add just before cooking time is finished to heat through. Stir in sour cream before serving.

If you enjoy spicy food, you can add one or two pinches of dried chili pepper.

Extra tip*

The dish can be complemented with 100 g kidney beans, and 2 more tablespoons of sour cream.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

Energy 432 kcal | Protein 38.4 g | Carbohydrates 9.87 g | Fibre 5.01 g | Fat 26.5 g