Sounds good, doesn't it? Tastes good too. This time, it wasn't terribly complicated to prepare the meal, although you do have to juggle several pots and pans (okay, one pot, one pan). In my case, the pot was a casserole because the peppers were really huge. Here's what I put in:

  • 2 large peppers
  • 250g mixed minced meat
  • 100g feta cheese
  • a handful of olives (black, natural, pitted)
  • 6 tomatoes
  • tomato paste
  • half a bunch of basil
  • 1 onion
  • 1 1/2 cloves of garlic

The preparation is quite simple; you should have a large pot or casserole ready, in which you can comfortably place the peppers. Otherwise, it went like this:

  1. Chop onions, chop garlic, put both on a plate
  2. Chop olives, put on a plate
  3. Chop tomatoes, put on a plate
  4. Chop basil, put on a plate
  5. Preheat the oven to 200° so it can preheat
  6. Heat the pan with olive oil
  7. Sauté onions and garlic in the pan until translucent
  8. Add the minced meat, fry until crumbly (just like for Bolognese - simply use the pan spatula to break up the clumps)
  9. Once the minced meat is nicely browned and mixed with the onions and garlic, add the olives
  10. Reduce heat and add some of the tomatoes (amount about 1-2 tomatoes), add some tomato paste, mix, cover, let it cook for 5 minutes, season with spices (in my case oregano, thyme, pepper, salt)
  11. Remove the lid, increase heat slightly, add the feta cheese and mix well, let it melt
  12. Once the feta cheese is well mixed with the minced meat, turn off the heat
  13. Cut the tops off two peppers, remove the core, remove the "ribs"
  14. Fill the peppers with the minced meat mixture, cover with the tops (previously also remove the core and stem there, basically only a ring remains)
  15. Distribute the remaining tomatoes and basil in the large pot, place the peppers in it
  16. Tip: if they don't want to stand up, make a tripod for the peppers with meat needles at the bottom, then it holds
  17. Put the whole thing in the preheated oven and let it simmer for 20 minutes
  18. After 20 minutes, take it out and serve on plates, blend the tomatoes and basil with a triple mix

For me, as usual with bread, but pasta or rice go wonderfully with it. This doesn't result in such a pudding-soft pepper, it should still have a bite. And the filling is not the usual concrete block, but rather comparable to a thick Bolognese. For me, there was still a beer with it, simply because the weather outside was shouting "beer" with all the sun today.