Hold the peppers vertically and slice them down the middle to form two concave halves. Empty out the insides and remove the seeds.
Stuffed bell peppers
- 6 red bell peppers
- 200 g ground beef
- 1 carrot
- 1 small onion
- 80 g Borges green olives
- 80 g crushed tomatoes
- 1 hard-boiled egg
- 50 ml Borges extra-virgin olive oil
- 100 g grated Emmental cheese
Step by step
Sauté the onion in a saucepan with a drizzle of extra-virgin olive oil. Add the carrot, cut into small pieces, and cook for a few minutes. Add the ground beef.
Add the sliced olives and the crushed tomato, cover the pan and cook over medium heat for 10 minutes.
Remove the mixture from the heat and mix in the hard-boiled egg, cut into small pieces.
Lay the peppers horizontally on a baking sheet and fill them with the meat mixture. Bake them at 180 ºC for about 15 minutes. Then sprinkle the grated Emmental cheese on top and bake for another 10 minutes until the cheese is melted.