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• Preheat the oven to 180°C.
• Cut the bell peppers in half lengthwise and remove the seeds.
• Place them on a baking sheet with the open side facing up.
• Finely chop the shallot and mix it in a bowl with the ground meat, the egg, the almond flour, and the spices.
• Add the crumbled feta and mix everything together well until it forms a firm mixture.
• Fill the bell peppers generously with the ground meat mixture and press down lightly.
• Place the baking sheet in the oven and bake the stuffed peppers for 25–30 minutes, until the ground meat is cooked through and the peppers are tender.
• In the meantime, make the Habanero yogurt dressing. It’s best to put on kitchen gloves before cutting the Habanero. Cut the pepper in half, remove the seeds, and finely chop a small amount. Start with ¼ of a Habanero, for example, and add more if desired.
• Using an immersion blender, blend the Greek yogurt, sambal oelek, lime juice, garlic, and honey until smooth.
• Taste and adjust the seasoning if necessary.
• Remove the bell peppers from the oven.
• Drizzle the Habanero yogurt dressing over the top and garnish with extra feta, pomegranate seeds, and finely chopped parsley.
Serve immediately.
Tip: Habanero is a very spicy chili pepper with a fruity aroma. Start with a small amount and gradually add more. For a milder dressing, you can remove all the seeds.
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Ingredients
for
2
persons
person
For the stuffed bell peppers
2 peppers
300-400 g minced meat (beef, lamb or chicken)
1 egg
50 g almond powder (instead of panko)
Spices: paprika, oregano, rosemary
1 shallot
40 g feta, crumbled (extra for finishing)
Pomegranate seeds (for finishing)
Finely chopped parsley (for finishing)
For the Habanero dressing
150 g Greek yoghurt
1/2 fresh habanero
Juice of 1/2 lime
1/2 clove of garlic
1 tsp honey
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Tip: If desired, serve with (pearl) couscous or sweet potato from the oven.
45
minus
• Preheat the oven to 180°C.
• Cut the bell peppers in half lengthwise and remove the seeds.
• Place them on a baking sheet with the open side facing up.
• Finely chop the shallot and mix it in a bowl with the ground meat, the egg, the almond flour, and the spices.
• Add the crumbled feta and mix everything together well until it forms a firm mixture.
• Fill the bell peppers generously with the ground meat mixture and press down lightly.
• Place the baking sheet in the oven and bake the stuffed peppers for 25–30 minutes, until the ground meat is cooked through and the peppers are tender.
• In the meantime, make the Habanero yogurt dressing. It’s best to put on kitchen gloves before cutting the Habanero. Cut the pepper in half, remove the seeds, and finely chop a small amount. Start with ¼ of a Habanero, for example, and add more if desired.
• Using an immersion blender, blend the Greek yogurt, sambal oelek, lime juice, garlic, and honey until smooth.
• Taste and adjust the seasoning if necessary.
• Remove the bell peppers from the oven.
• Drizzle the Habanero yogurt dressing over the top and garnish with extra feta, pomegranate seeds, and finely chopped parsley.
Serve immediately.
Tip: Habanero is a very spicy chili pepper with a fruity aroma. Start with a small amount and gradually add more. For a milder dressing, you can remove all the seeds.
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• Preheat the oven to 180°C.
• Cut the bell peppers in half lengthwise and remove the seeds.
• Place them on a baking sheet with the open side facing up.
• Finely chop the shallot and mix it in a bowl with the ground meat, the egg, the almond flour, and the spices.
• Add the crumbled feta and mix everything together well until it forms a firm mixture.
• Fill the bell peppers generously with the ground meat mixture and press down lightly.
• Place the baking sheet in the oven and bake the stuffed peppers for 25–30 minutes, until the ground meat is cooked through and the peppers are tender.
• In the meantime, make the Habanero yogurt dressing. It’s best to put on kitchen gloves before cutting the Habanero. Cut the pepper in half, remove the seeds, and finely chop a small amount. Start with ¼ of a Habanero, for example, and add more if desired.
• Using an immersion blender, blend the Greek yogurt, sambal oelek, lime juice, garlic, and honey until smooth.
• Taste and adjust the seasoning if necessary.
• Remove the bell peppers from the oven.
• Drizzle the Habanero yogurt dressing over the top and garnish with extra feta, pomegranate seeds, and finely chopped parsley.
Serve immediately.
Tip: Habanero is a very spicy chili pepper with a fruity aroma. Start with a small amount and gradually add more. For a milder dressing, you can remove all the seeds.
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We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.