Stuffed Peppers


Stuffed Peppers

Servings: 5

Preparation time: 1 hr and 10 min



3 red bell peppers

2 green or yellow bell peppers

1 cup ground veal

3 green onions, chopped

1 clove garlic, minced

170 g. cream cheese

1 egg

3 tablespoon half-and-half (cream)

1 teaspoon cumin

Dash salt and pepper




1.Slice the tops off the peppers. Pull out the seeds and the cores. Dice 1 red pepper. Set aside. Save the tops.

2.Combine the diced red pepper and ground veal or chicken in a mixing bowl. Add the green onions and garlic. Stir in soft cream cheese and blend with a wooder spoon.

3.Stir in the egg and half-and-half, and then add the grated cheese. Season with cumin, salt and pepper.

4.Preheat oven to 180 C.

5.Place the pepper shells in a baking dish that will hold them snugly together. Spoon the filling into the peppers. Replace the tops. Pour 3 tablespoon of water around the peppers.

6.Bake at 180 C until the filling is puffed and the peppers are soft, about 40 minutes. Serve immediately.



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