Stuffed peppers

Name: Stuffed peppers
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Hungarian peppers; 200 g Sheep's cheese; 1-2 Garlic cloves; 4 pickled peppers; 2 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 350 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin; 40 g Pine nuts; 1 Pot Mint; 250 g Skimmed milk yoghurt

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Hungarian peppers
200 g Sheep's cheese
1-2 Garlic cloves
4 pickled peppers
2 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
350 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cumin
40 g Pine nuts
1 Pot Mint
250 g Skimmed milk yoghurt

Directions

1
Halve, clean and wash the peppers. Dice the feta cheese. Peel garlic and press it through the garlic press. Cut pepperoni into rings. Heat olive oil. Sauté garlic and tomato paste in it.
2
Add hack. Season with salt, pepper and cumin. Fold in sheep's cheese and pepperoni. Fill into the halved peppers. Sprinkle with pine nuts. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes.
3
In the meantime, wash the mint and chop finely, except for a few leaves for garnishing. Stir yoghurt, chopped mint leaves, some salt and pepper until smooth. Serve with the peppers.