Chile Casserole from South America
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 large chilli peppers, mild or pointed peppers
- 3 onion (s), diced
- 3 clove (s) garlic, diced
- 2 small chilli pepper (s), red, fresh and cut into strips
- 3 tablespoon oil
- 600 g minced meat, mixed
- 1 can tomato (s), (pizza tomato)
- 0.25 liter ¼ broth
- salt and pepper
- cumin
- Oregano, dried
- 150 g ricotta or feta
- 200 g cheese, rated
Print Recipe
Pin Recipe Instructions
- Wash the mild chili peppers. Carefully cut out the stem end with the knife and remove the seeds, otherwise do not damage the pods.
- Heat the oil and fry the minced meat in it until crumbly. Add the onion, garlic and the hot red chili peppers cut into strips and sauté. Add the pizza tomatoes and the broth and bring the sauce to a boil. Season with salt, pepper, cumin and oregano. Cook for a few minutes over low heat.
- During this time, preheat the oven to 180 degrees and spread a flat baking dish with a little butter. Cut the ricotta or feta into strips and carefully fill the mild chili peppers with them. Place in the baking dish and cover with the minced meat sauce. Sprinkle with the grated cheese and bake in the oven for about 40 minutes.
- Attention: Put on gloves if possible when the red chilli pepper is processed, otherwise wash your hands immediately afterwards.
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