Ingredients Edit

Directions Edit

  1. Slice the tops off the peppers.
  2. Pull out the seeds and the cores.
  3. Dice 1 red pepper.
  4. Set aside.
  5. Save the tops.
  6. Combine the diced red pepper and ground veal or chicken in a mixing bowl.
  7. Add the green onions and garlic.
  8. Stir in soft cream cheese and blend with a wooden spoon.
  9. Stir in the egg and half-and-half, then add the grated cheese.
  10. Season with cumin and salt and pepper.
  11. Preheat oven to 180°C.
  12. Place the pepper shells in a baking dish that will hold them snugly together.
  13. Spoon the filling into the peppers.
  14. Replace the tops.
  15. Pour 3 tablespoons of water around the peppers.
  16. Bake at 180°C until the filling is puffed and the peppers are soft, about 40 minutes.
  17. Serve immediately.

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