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Stuffed peppers with minced meat, olives, feta, celery and Parmesan

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Ingredients for 2 servings:

  • 300 g minced meat
  • oil
  • 2 bell peppers
  • 60 g feta cheese
  • 70 g black olives, pitted
  • 80 g celery
  • 300 g tomatoes, pureed
  • 1 tbsp tomato paste
  • 50 g Parmesan or Grana Padano, grated
  • salt and pepper
  • chili flakes

Instructions

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

Low-carb

Halve the peppers lengthwise, trim, and pre-bake in the oven at 180°C for about 15 minutes. Fry the minced meat in a little oil until browned and crumbly. Add the olives, passata, tomato paste, chopped celery, and seasonings and let simmer for a while. Then stuff the pepper halves with the minced meat. Finely chop the feta cheese and mix in. Return to the oven for a short time if you want the feta cheese to melt. Otherwise, serve immediately after stuffing, sprinkled with freshly grated Parmesan or Grana Padano. Enjoy!

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Written by John Myers

Professional Chef with 29 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.

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