Pepper casserole with minced meat

Ingredients for 4 servings:

• 4 bell peppers, red
• 1 bell pepper(s), yellow
• 1 onion(s)
• 2 tbsp oil
• 500 g minced meat, mixed
• 100 g paprika paste
• salt and pepper
• 2 tbsp flour
• 20 g butter or margarine
• ¼ liter broth
• 1 pkt. processed cheese
• 120 g cheese (Emmental), grated
• Paprika powder, sweet
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Quarter, trim, and wash the peppers. Flatten the pepper quarters on a baking sheet. Bake in a preheated oven at 250°C on the top rack until the skin turns dark and blisters. Then remove and place a damp cloth over the peppers. Reduce the oven temperature to 200°C. Peel and dice the onion, and sauté in hot oil until translucent. Add the ground beef and fry until crumbly. Season with paprika paste, salt, pepper, and paprika powder. Make a roux with the flour, butter, or margarine. Add stock and simmer for 5 minutes. Stir in the processed cheese and half of the grated Emmental cheese. Season with salt (carefully) and pepper. Peel the pepper quarters. Layer them alternately with the ground beef mixture and cheese sauce in a greased baking dish and sprinkle with the remaining cheese. Bake the casserole in the still hot oven at 200°C for approx. 30-35 minutes on the second shelf from the bottom.