Peppers stuffed with minced meat in cream and feta sauce

Ingredients for 2 servings:

• 2 bell peppers, red
• 500 g minced beef
• 1 bread roll, soaked
• 1 onion(s)
• 1 egg(s)
• salt and pepper
• 250 ml broth
• 1 m.-sized onion(s)
• 1 cup of sweet cream, 200 g
• 70 g feta cheese
• 1 tbsp tomato paste
• some white wine
• some rosemary
• some basil
• some nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Mix the minced meat with the soaked bread roll, the finely chopped onion, the egg, pepper, and salt. Cut the tops off the peppers, fill them with the minced meat, and then replace the lids. Pour the broth into an ovenproof pot and add the peppers. Preheat the oven to approximately 225°C (top/bottom heat) and place the pot, covered, in the oven for 30 minutes. For the sauce, sauté the onion. Stir in the tomato paste, white wine, and herbs to taste. Stir in the cream, crumble the feta cheese, and add it as well. Season to taste with nutmeg, pepper, and salt. Once cooked, briefly remove the peppers from the pot and stir the cream and feta sauce into the cooking liquid. I serve this with rice as a side dish.