Ingredients:

200 g minced beef

50 g grated cheese

250 ml tomato purée

3 peppers

1 garlic clove

1 teaspoon oregano

Oil

Salt and pepper

Preparation:

Heat a tablespoon of oil on a frying pan and add the beef and squeezed garlic. Fry for a couple of minutes, and then add the oregano, salt, pepper and tomato purée. Cook on low heat for approx. 6 minutes.

Wash the peppers, cut in halves and cut out the cores. Fill in the pepper halves with the beef-based stuffing. Put the peppers in an oil-smeared baking pan and sprinkle with cheese. Roast in an oven heated up to 180 degrees for approx. 20 minutes.