Stuffed Peppers

I'm sure there are already many stuffed peppers recipes around, but this one I really like. It is inspired by the stuffing apparently used for horn chillies in Indonesia. There will be no exact doses here, because I did not record them.

- Bell peppers (red or yellow)
- Mincemeat (I used a mix of beef and pork)
- Potatoes (roughly twice the weight of meat, when cooked)
- Parsley
- Olive oil
- Spices

Peel the potatoes, cut them in inch-sized pieces, boil the pieces in slightly salted water and finally mash them.

Wash and dry the peppers, cut them in half (lengthwise) and get rid of the seeds; place the halves in an oiled or buttered baking tray.

Mix the mincemeat with the mashed potatoes, add chopped parsley and your favourite spices, salt and just a splash of olive oil. Add a little more salt in the pepper halves, pour in the stuffing, smooth the surface and if you have it cover with grated Parmigiano cheese (or other cheese of your choice). Stuffing in excess can be shaped in bite-sized balls and baked or fried.

Baking peppers takes some time; in order to reduce it you may pre-cook the halves in a microwave for a few minutes. In any case, I baked my peppers for about 45 mins at 180 °C in the mid of the oven, then another half a hour at 200 °C to give the stuffing a bit of crust and to nicely brown the underside of the pepper.