A flavorful stuffed pepper recipe with ground beef, cheese, fresh herbs, and cumin — easy to make in the oven or on the BBQ.
Ingredients
- 1 onion
- 2 cloves garlic
- 1/2 bunch fresh parsley, stems removed
- 1/2 bunch fresh mint, stems removed
- 300 g ground beef
- 60 g cottage cheese or quark
- 100 g feta, roughly cubed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 20 g olive oil
- 8-10 pointed peppers
Instructions Link to heading
- Finely chop the onion, garlic, parsley, and mint.
- Add the chopped ingredients to a bowl with the ground beef, cottage cheese or quark, feta, salt, pepper, cayenne pepper, cumin, and olive oil.
- Knead everything together until the filling is well combined.
- Fill the pointed peppers with the meat mixture. A piping bag makes this much easier, especially with narrow peppers.
Oven method Link to heading
- Preheat the oven to 220 °C.
- Place the stuffed peppers in a baking dish.
- Bake for about 25 minutes, until the peppers are soft and the filling is cooked through.
BBQ method Link to heading
- Grill the stuffed peppers on all sides for about 2–3 minutes to get some color.
- Transfer them to a grill pan.
- Grill for another 10–12 minutes, until the filling is cooked through.
- Serve warm.
Notes Link to heading
Stuffed peppers are one of those dishes that appear in many cultures, each with its own version and filling. This one leans Mediterranean, with fresh herbs, feta, cumin, and a bit of heat from cayenne pepper.
It works beautifully in the oven, but if you have the BBQ going, the grill adds an extra layer of flavor.
Vesela kuharija 😋👌
Stuffed, spiked, and ready to roar. 🎸 These pointed peppers are held together by sheer willpower and a dozen toothpicks.