Stuffed Pointed Peppers

Mon, 27 Apr 2026 00:00:00 +0000

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.

Fresh mint

Ground beef

Fetta cheese ready to be chopped and added to the filling.

Yellow pointed peppers

Filling ready to be piped into the peppers.

A piping bag makes filling the peppers much easier, especially with narrow ones.

Red pointed peppers ready to be grilled.

Ready to be served. The filling is juicy and flavorful, with the perfect balance of herbs and spices.

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.

Fig and Lime Jam

Sun, 26 Apr 2026 00:00:00 +0000

Instructions Link to heading

Slice one and a half limes into very thin slices.
Juice the remaining one and a half limes and set the juice aside.
Bring 1 liter of water to a boil.
Pour 500 ml of the hot water into a bowl and add the sliced limes. Let them soak for 5 minutes, then drain.
Repeat the soaking process with the remaining 500 ml of hot water for another 5 minutes, then drain again and set the lime slices aside.
Cut the figs into quarters and remove the stems.
Add the lime juice, figs, and brown sugar to a large pot.
Cook over medium heat for about 30 minutes, stirring regularly.
Add the soaked lime slices and continue cooking for another 30 minutes, stirring often.
Pour the hot jam into sterilized jars and close them tightly.

Cut the figs into quarters and remove the stems.

Slice one and a half limes into very thin slices.

Pour the hot jam into sterilized jars and close them tightly.

Notes Link to heading

We fell in love with figs: fresh figs, fig jam, everything fig-related. Naturally, that meant I eventually had to start cooking fig jam at home.

Mediterranean on Aleš Lončar

Stuffed Pointed Peppers

Instructions Link to heading

Oven method Link to heading

BBQ method Link to heading

Notes Link to heading

Fig and Lime Jam

Instructions Link to heading

Notes Link to heading