Macedonian Stuffed Peppers

Ingredients:

3 red bell peppers

2 green or yellow bell peppers

1 cup ground veal

3 green onions, chopped

1 clove garlic, minced

170 g. cream cheese

1 egg

3 Tbsp. half-and-half (cream)

1 tsp. Cumin

Dash salt and Pepper

Water

Cooking Instructions:

Slice the tops off the peppers. Pull out the seeds and the cores. Dice 1 red pepper. Set aside. Save the tops. Combine the diced red pepper and ground veal or chicken in a mixing bowl. Add the green onions and garlic. Stir in soft cream cheese and blend with a wooden spoon. Stir in the egg and half-and-half, then add the grated cheese. Season with cumin and salt and pepper. Preheat oven to 180�C. Place the pepper shells in a baking dish that will hold them snugly together. Spoon the filling into the peppers. Replace the tops. Pour 3 tablespoons of water around the peppers. Bake at 180�C until the filling is puffed and the peppers are soft, about 40 minutes. Serve immediately.

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