Stuffed pointed pepper with Merguez and Feta

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Stuffed pointed peppers with minced meat, feta and orzo: a tasteful and simple oven dish, ready in less than an hour.

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Ingredients

What do you need?

Quantity: 4P

Stuffed peppers
8 large pointed peppers, plus 1 extra (optional)
400 g minced meat
1 finely chopped onion
2 cloves of finely chopped garlic
½ bunch of parsley
200 G Feta
400 g merguez sausage
450 grams of orzo (Greek pasta)
1 teaspoon of cinnamon powder
1 teaspoon of cumin seeds, crushed

You can optionally add this if you like it, I think this is very tasty 🙂
1 handful of roasted pine nuts
1 tablespoon raisins

Finish
½ bone dill, finely chopped
4 tablespoons of Greek yogurt
Extra dill to finish

You can optionally add this if you like it, I think this is very tasty 🙂
1 handful of roasted pine nuts
1 tablespoon raisins

Finish
½ bone dill, finely chopped
4 tablespoons of Greek yogurt
Extra dill to finish

Preparation method

How do you make this?

Preheat the oven to 195 ° C.

Heat the peppers for 2 minutes on a plate in the microwave. This way they are slightly more bending and you remove the seeds smoother.

Give a notch in the peppers at the top, open a little and remove the seeds.

Put the minced meat in a large mixing bowl and mix in the onion, garlic, parsley and possibly pine nuts, raisins and one finely chopped pepper. Feta crumble about it. Season with cinnamon powder and cumin seeds. Mix everything well and divide the minced meat mixture over the peppers. Cook the orzo al dente according to the instructions on the package. Divide into a baking dish and place the peppers on it. Bake for 30 to 35 minutes in the oven at 195 ° C until they are beautifully colored.

Mix the finely chopped dill with the Greek yogurt. Season with salt and pepper and finish the dish together with some extra branches of dill.

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