Stuffed pointed peppers

Ingredients for 2 servings:

• 2 large pointed peppers
• 200 g minced meat or soy meat
• 100 g rice
• 100 g corn from the can
• 50 g leek
• 1 garlic clove(s)
• 1 can tomato(s), chunky, 400 g each
• 1 tbsp ajvar
• 50 g gratin cheese plus a little more for topping
• some salt
• pepper
• some chili powder
• some olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

easy and fast

Bring the rice to a boil. Cut the peppers in half, hollow them out, and wash them. Add half of the canned tomatoes to the baking dish and mix with salt, pepper, and a little chili powder. Peel and finely chop the garlic, trim the leek and slice it into rings. Brown the minced meat in a pan. Add the rice, garlic, leek, and corn to the minced meat and fry everything briefly. Add the remaining tomato pieces and ajvar, season with salt, pepper, and a little chili powder, and cook for a few minutes over medium heat. Preheat the oven to 200°C. Remove the pan from the heat and stir in the cheese. Stuff the rice mixture into the peppers and place them in the baking dish. Finally, sprinkle everything with a little cheese and bake on the middle rack of a preheated oven at 200°C for about 25-30 minutes. The pepper filling also tastes delicious as a stir-fry.