Stuffed pointed peppers

Ingredients for 2 servings:

• 4 large pointed peppers, color of your choice or
• bell pepper(s)
• 250 g sausage meat, coarse
• some parsley, flat
• 5 tbsp breadcrumbs
• some chili powder
• 4 slices of cheese
• 1 egg(s)
• some olive oil
• some broth, granulated

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Scrape the sausage meat from the casings and mix it with a little chili powder, the chopped parsley, the breadcrumbs, and the egg. This is best done by hand. Then fry this mixture in olive oil until crumbly and set aside briefly. Halve the peppers lengthwise and remove the seeds. It’s best to leave the stem on so the filling doesn’t fall out. Now fill the peppers with the meat and top with the cheese. I recommend using either regular processed cheese or a spicy soft cheese such as Camembert or Geramont. The latter tastes a little more delicate. Next, fill the bottom of a baking dish with the broth (just a few millimeters so the peppers don’t stick) and place the stuffed peppers on top. Since the meat is already cooked, bake in a preheated oven at 200°C for 10-15 minutes to brown the cheese and leave the peppers firm to the bite. Since the peppers are only in the oven for a short time and the meat is well-seasoned and juicy, this classic stuffed pepper gets a little extra spice. I recommend serving it with pre-cooked microwave rice. You can reheat it in the used pan, which will absorb some more flavor. A little extra broth will keep it from becoming too dry.