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Stuffed pointed peppers with minced meat and feta

updated

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Ingredients for 3 servings:

  • some oil
  • 1 small onion(s), finely chopped
  • 200 ml broth
  • 200 ml cream or Cremefine
  • 4 tbsp ajvar
  • salt and pepper
  • Paprika powder, hot
  • 6 pointed peppers
  • 500 g minced meat, mixed
  • 250 g feta cheese, diced

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

simply

For the sauce, sauté the finely chopped onion in a little oil until translucent. Deglaze with the stock and cream. Add ajvar and season with salt, pepper, and paprika to taste. Let the sauce reduce slightly. Meanwhile, halve the bell peppers lengthwise, remove the seeds and white membranes, rinse, and pat dry. Season the minced meat and mix with the finely diced feta cheese. Fill each bell pepper half with a little of the mixture. Pour the sauce into an ovenproof dish. Add the stuffed bell peppers and bake in a preheated oven at 200°C for about 30 minutes. Serve with pasta or rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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