Stuffed pointed peppers à la Bolognese

Ingredients for 3 servings:

• 3 large pointed peppers
• 500 g minced meat
• 1 large onion(s)
• 1 egg(s)
• some breadcrumbs
• 1 tbsp crème fraîche
• 1 can tomatoes, chopped, 400 g
• 300 g tomatoes, pureed
• 2 tbsp tomato paste
• 1 pack of feta cheese or shepherd’s cheese
• 1 ball of mozzarella
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Wash the pointed peppers, cut off the tops and hollow them out. Chop the onion into small cubes. Set aside 1/4 of the minced meat and knead the rest with the egg, onion and breadcrumbs. Season well with salt and pepper. Now stuff the peppers with the minced meat. Place the stuffed peppers in a baking dish and preheat the oven to 200 degrees. Finely chop the feta and mozzarella and set aside. Now fry the remaining minced meat until crumbly and add the chopped tomatoes, a little tomato paste and the passata. Simmer for 5 minutes and season everything with salt and pepper. Finally, add the crème fraîche and mix well. Pour the sauce over the pointed peppers and sprinkle with the feta and mozzarella. Bake in the oven for 35-40 minutes. This goes best with rice.