Summary

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

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Instructions

1. Wash the mild chili peppers. Carefully cut out and remove the stem and seeds without damaging the peppers.
2. Heat the oil over medium-high heat. Fry the minced meat until crumbly, about 5-7 minutes. Add the diced onion, garlic, and red chili pepper strips and sauté for 2-3 minutes. Add the canned tomatoes and broth and bring to a boil. Reduce heat to low and season with salt, pepper, cumin, and oregano. Simmer for 3-5 minutes.
3. While the sauce simmers, preheat the oven to 180°C (356°F) and prepare a baking dish. Cut the ricotta or feta into strips and carefully fill each mild chili pepper with the cheese. Place the filled peppers in the baking dish and cover with the minced meat sauce. Sprinkle the grated cheese on top. Bake for about 40 minutes.
4. Wear gloves when handling the red chili peppers. If you do not wear gloves, wash your hands immediately and thoroughly after handling them.