Preheat the oven to 200 degrees. Peel off the shallot and cut into small pieces. Pluck the mint leaves from the stems and roughly chop. Crumble the minced meat with egg, herbs and feta cheese in a bowl and knead with your hands. Season with salt and pepper.
Roughly chop the hazelnuts, halve the pointed peppers lengthways and remove the seeds. Divide the minced meat mixture into the peppers. Place the filled peppers in a mold and sprinkle with the hazelnuts. Pour the vegetable stock into the mold and let simmer in the hot oven for about 30 minutes.
Meanwhile cook the rice in salted water according to the instructions on the packet. Mix the sour cream with paprika powder and season with salt and pepper. Arrange the filled pointed peppers on plates, serve with dip and rice.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.