Stuffed Bell Peppers with Meat & Philly Cream Cheese

Serves 4
Stuffed Bell Peppers with Meat & Philly Cream Cheese

INGREDIENTS

INSTRUCTIONS

  1. Pre-heat the oven to 180ºC
  2. Cut and remove the top of the bell peppers and deseed them.
  3. In a non-stick pan, use 2 tbsp of oil to cook the onions, pine seeds and meat over medium heat for 10 minutes or until the meat is brown. Take off heat and add the Philly cream cheese, dried mint, cumin, salt, pepper and the 2 tbsp chopped parsley.
  4. Cook for another 3 minutes on low heat, add the cooked rice. Mix all together then set aside.
  5. For the Pomodoro sauce, cook the leaks in 2 tbsp of olive oil, minced garlic and add the chopped tomatoes with basil leaves, season with salt and pepper. Cook the tomato sauce for 8 to 10 min on medium heat.
  6. Stuff the bell peppers with the rice, meat and cream cheese mixture.
  7. In an oven-proof baking dish, spread the Pomodoro sauce and place the stuffed bell peppers.
  8. Cover the baking dish with aluminum foil and bake in the oven for 20 mins. Then remove the aluminum foil and cook for another 5 minutes.
  9. Sprinkle the chopped parsley on top of the bell peppers
  10. Serve.

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