Stuffed pointed peppers

Ingredients for 4 servings:

• 4 pointed peppers, red
• 500 g minced meat, mixed
• 2 slices of toast
• 1 m.-sized onion(s)
• 1 egg(s)
• ½ can corn
• 200 g feta cheese
• 1 tbsp parsley, chopped, frozen
• 1 tsp, heaped marjoram
• 1 tsp paprika powder, hot
• ½ tsp salt
• pepper
• 75 ml spiced ketchup with curry, alternatively honey
• 100 g Gouda, grated
• 2 tbsp, heaped margarine
• 2 tbsp, leveled flour
• 250 ml milk
• 500 ml tomatoes, pureed
• 2 tbsp, heaped tomato paste
• 1 cup crème fraîche
• 2 tbsp sautéed oregano

Instructions

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

Soak the toast in 50 ml of the milk and, after a few minutes, squeeze the excess water out. Dice the onion. Knead the minced meat, diced onion, squeezed toast, corn, 100 g crumbled feta, egg, parsley, and seasoning into a meat dough and set aside. Now wash the pointed peppers, de-head them, and roughly remove the insides. Press the meat dough into the pointed peppers as deeply as possible until they are filled from the inside. Grip the pointed peppers firmly with one hand, as they can easily tear if you stuff them too forcefully with the other hand. Depending on the size of the peppers, some meat dough will remain. Simply roll them into small meatballs and place them in a baking dish along with the stuffed peppers. The dish should be sized so that there is still a little air space, but the dish is already well filled. Melt the margarine in a saucepan, add the flour, mix with a whisk, and fry for one minute, stirring constantly. Then, slowly add the milk while stirring constantly, and wait until it thickens. Stir in the passata, tomato paste, crème fraîche, and ketchup (or 2 tablespoons of honey, if you prefer). Season to taste with the same spices and oregano. The sauce should now have a creamy, not too runny consistency. Pour the sauce over the peppers and meatballs. Sprinkle with the remaining feta and Gouda cheese, and cook on the oven rack in the lower third of the oven for 30 minutes. If the cheese is still too light after 30 minutes, raise the rack one level for another 5 minutes. The kids love to eat it with croquettes. We like to dip fresh baguette slices in the sauce.