Stuffed Bell Peppers with Ground Meat

Ingredients

• 4 bell pepper halves (red and yellow)
• 2 Spring Onions
• 2 Garlic cloves
• 60 g black olives (pitted)
• 500 g ground meat
• 4 tbsp passata tomato puree
• 1 egg
• 1 tsp Sweet paprika powder
• 1 tsp hot paprika powder
• 1 tsp herbs de Provence
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil (20 ml)
• 150 g sheep cheese (9% fat)

Instructions

1. 1.

   Preheat the oven to 200°C (180°C fan; gas: level 3). Line a baking tray with parchment paper. Wash and halve the bell peppers lengthwise, removing the white membranes and seeds while leaving the stems attached. Slice the spring onions into thin rings, setting aside some for garnish.

2. 2.

   Peel and finely chop the garlic. Drain the olives and cut them in half. In a bowl combine the ground meat with the spring onions, garlic, and olives. Add the tomato puree, egg, both paprika powders, and herbs de Provence; mix well. Season with salt and pepper.

3. 3.

   Fill the bell peppers and place them on the tray. Drizzle with olive oil and bake for about 30 minutes. Drain the sheep cheese, cut it lengthwise into large cubes.

4. 4.

   During the last 10–15 minutes of baking, top the peppers with the cheese cubes until golden brown. Garnish the stuffed peppers with the remaining spring onions and serve.