Stuffed pointed peppers

Ingredients for 2 servings:

• 4 pointed peppers, red
• 250 g minced meat
• 1 onion(s)
• 1 garlic clove(s)
• 1 egg(s)
• 1 tbsp, heaped breadcrumbs
• 1 tbsp, heaped tomato paste
• some water
• some olive oil
• salt and pepper
• Paprika powder, smoked

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Cut off a portion of the peppers so you can access the seeds and fill them. Remove the seeds, wash the peppers, and let them drain. For the mince mixture, peel and finely dice the onion and garlic. Knead everything together except the oil and tomato paste and season to taste. Divide the mixture among the peppers and replace the cut portions. Drizzle a little olive oil in an ovenproof dish and place the stuffed peppers in it. Dilute the tomato paste with a little water, season, and add to the dish. Bake in an oven preheated to 180°C fan-assisted oven (approx. 200°C top/bottom heat) for about 40 minutes.