Filled Pointed Peppers with Mince and Feta
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- some oil
- 1 small onion (s), finely chopped
- 200 ml broth
- 200 ml cream or cremefine
- 4 tablespoon ajvar
- salt and pepper
- Paprika powder, hot as rose
- 6 pointed peppers
- 500 g minced meat, mixed
- 250 g feta cheese, finely diced
Print Recipe
Pin Recipe Instructions
- For the sauce, sweat the finely chopped onion in a little oil until translucent. Deglaze with the stock and cream. Add ajvar and season with salt, pepper and paprika to taste. Let the sauce reduce a little.
- Meanwhile, cut the pointed peppers in half lengthways, remove the seeds and the white partitions, rinse and pat dry. Season the mince and mix it with the feta cheese cut into small cubes. Pour some of the mixture into each half of the pepper.
- Put the sauce in an ovenproof dish. Put the filled peppers in it and bake in the preheated oven at 200 degrees for about 30 minutes.
- This goes well with pasta or rice.
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