Stuffed peppers with rice, feta and minced meat

Ingredients for 5 servings:

• 500 g minced meat, mixed
• 1 bag of brown rice or wild rice (approx. 125 g)
• 1 cup of cream or cooking crème cuisine (approx. 200 g)
• 1 cup of sour cream (approx. 200 g)
• 1 cup of herb melted cheese (approx. 200 g)
• 1 onion(s)
• 1 feta cheese
• ¼ liter vegetable broth
• 10 bell peppers
• salt and pepper
• Emmental cheese, grated

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

Cook the rice according to the package instructions and preheat the oven to 200°C (fan oven). Finely chop the onion, mix it with the minced meat, and season with salt and pepper. Brown the seasoned minced meat in a pan, crumbling it. Cut the feta cheese into small cubes. In a larger bowl, combine the feta cubes, minced meat, rice, cream or cuisine, sour cream, and herb cheese spread. Carefully add the vegetable stock—but not too much, or the filling will be too runny. Season everything again with salt and pepper. Tip: If you like, you can refrigerate everything overnight so that the individual components can meld together. This is not necessary, though. Then remove the pepper stems, including their seedy insides, from the pods and fill them with the creamy mixture. Gently push or press down every now and then; this usually allows for a spoonful more to go in. Place the stuffed peppers open-side up in an ovenproof dish and top with some grated cheese. Place in the hot oven for about 40 minutes.