Delicious stuffed peppers

Ingredients for 2 servings:

• 2 bell peppers
• 2 spring onions
• 2 small carrots
• 250 g minced meat, mixed
• some salt and pepper
• 150 g herb cream cheese
• 50 g cheese, grated

Instructions

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

Clean the peppers, cut off the tops about 1 cm wide, and set aside for later. Separate the pod from the core and place the hollowed-out peppers in a casserole dish. Fry the minced meat until crumbly and season with salt and pepper. Meanwhile, clean the spring onions and slice them into thin rings. Peel the carrots and cut them into small pieces. Add the vegetables to the minced meat and fry for about 5 minutes. Then stir in the cream cheese and bring to a boil briefly. Fill the peppers with the contents of the pan (I like to add a little cheese to the bottom), spread evenly between both peppers, and press down lightly. Sprinkle with the cheese and replace the lids on the peppers. Bake the stuffed peppers in a hot oven at 160°C (convection oven) for about 15-20 minutes. They go well with rice and spaetzle, but you can also eat them on their own.