Stuffed Bell Peppers with Meat & Philly Cream Cheese
2 pcs Red bell peppers
2 pcs Yellow bell peppers
1 ½ cup Minced meat
1 cup Onion (chopped)
2 tbsp Pine seeds
2 cloves Garlic (sliced)
1 ½ cup Philly cream cheese (200g)
1 tbsp Dried mint
2 cups Chopped tomatoes (can)
6 leaves Fresh basil
2 tbsp Leeks (chopped)
1 tsp Cumin powder
4 tbsp Olive oil
1 cup Chicken stock
2 tbsp Parsley (chopped)
Salt (as required)
Pepper (as required)
1 cup Rice (cooked)
1 tbsp Chopped parsley
Pre-heat the oven to 180ºC
Cut and remove the top of the bell peppers and deseed them.
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.
Cook for another 3 minutes on low heat, add the cooked rice. Mix all together then set aside.
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.
Stuff the bell peppers with the rice, meat and cream cheese mixture.
In an oven-proof baking dish, spread the Pomodoro sauce and place the stuffed bell peppers.
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.
Sprinkle the chopped parsley on top of the bell peppers