Stuffed peppers with herb cream cheese and cheese topping

Ingredients for 4 servings:

• 4 bell peppers, red
• 400 g minced meat, mixed
• 150 g herb cream cheese
• ½ onion(s)
• 200 g Cheddar cheese
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

First, heat the sunflower oil and add half an onion. Then, briefly fry the minced meat, season with salt and pepper, then remove from the heat after 2-3 minutes. Remove the stems from the peppers. This is very easy: Use a sharp knife to cut around the top of the stem so that you can pull the stems out. Cut off the part with the seeds, leaving a lid, so to speak. Take the stemmed peppers and wash them. Remove any seeds and, with a little skill, the white parts inside. The outer layer of the peppers must remain intact. Then, start filling them. First, add a layer of minced meat (use enough so that you end up with three layers of minced meat in the peppers. I estimate that’s about 2-3 cm per layer). Then fill the peppers with the same amount of cream cheese. Layer more minced meat, more cream cheese, and finally, more minced meat. (You should fill the peppers almost to the brim.) Then grate the cheddar cheese (you can use other cheese, of course) onto the last layer of minced meat. Then place the peppers in a baking dish. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Lightly moisten the peppers, if possible, with a brush and water to prevent the skin from burning. Then place the peppers in the oven and bake for about 20 minutes. I cooked corkscrew pasta and a herb sauce to accompany it. Rice also goes very well with this.