Stuffed baked peppers and mushrooms with feta on a bed of tomatoes

Ingredients for 2 servings:

• 1 bell pepper(s)
• 2 large mushrooms
• 4 tomatoes
• 250 g minced meat
• 1 onion(s)
• 1 egg(s)
• 2 tbsp breadcrumbs
• 1 tbsp mustard
• ½ tbsp marjoram
• 100 g feta cheese
• 300 ml broth
• n. B. Caraway
• e.g. salt and pepper
• e.g. paprika powder
• e.g. basil
• 4 slices of cheese for topping
• some oil for brushing

Instructions

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

Halve the bell pepper, then remove the stem, white inner walls, and seeds. Carefully remove the stems and gills from the mushrooms and chop them finely. Slice the tomatoes, layer them side by side in a baking dish, and scatter the remaining mushrooms on top. Mix the minced meat, onion, egg, breadcrumbs, mustard, marjoram, caraway, a little salt (careful—the feta is salty), pepper, and paprika in a bowl, then add the roughly crumbled feta cheese at the end. Fill the mushroom caps and bell pepper halves with the minced meat mixture and place them on top of the tomatoes, meat-side down. Add the stock, then brush the bell peppers and mushrooms with a little oil and season with salt. Place in a preheated oven at 200°C (convection oven) for 30 minutes. Then carefully lift out the stuffed vegetables, excluding the tomato pieces, and place them on a baking sheet, meat-side up. Top each with a slice of cheese and return to the oven for 10 minutes. While the cheese melts, transfer the tomatoes and broth to a tall container and puree. Finally, season the sauce to taste and add some finely chopped basil. Thickening the sauce isn’t actually necessary, but if you want, you can do it.