Stuffed peppers "Poivron farci"

Lietuviška versija čia.

Delicious! For those who likes peppers and meat... :) It caught my attention because the rise was not used for stuffing (and the picture looked very tasty). The preparation is very easy and fast.
In France they make stuffed peppers (Poivron farci) very differently: with rise or without, they put different spices, often use ground cumin, can be with crushed tomatoes inside.

The source of the recipe - here.

You will need:

• 3 big peppers
• 400 grams of ground meat
• 1 big onion
• about 50 grams of grated cheese
• 3-4 tablespoons of breadcrumbs - I used dark bread crumbs, that's why the color is dark :)
• butter
• greens (parsley, dill)
• salt, ground black pepper, other spices of choice

Preparation:

1. Cut the peppers into halves, take the seeds out.
2. Chop the onion finely and add to the meat. Add the greens, salt, pepper, other spices of your choice. (According to the recipe it is not necessary, but if you put breadcrumbs into the meat, it will be softer. You can also add an egg - for binding, crushed tomatoes - for more moisture.) Mix everything together.
3. Stuff the peppers with meat, sprinkle some cheese, some breadcrumbs and put a small peace of butter on top of every pepper.
4. Bake in the oven preheated to 190 degrees C for about 40 minutes.

Some recipes recommend to pour a cup of water into the baking tray to prevent the peppers from bursting, but for me it also works without water.

Bon appétit!