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
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.