Ingredients

• 2 red bell peppers
• 3 tbsp. Uku panca chili paste
• 1 tbsp. Uku yellow chili paste
• 200g minced meat (beef)
• 1½ finely chopped red onions
• 1 tbsp. garlic paste
• 40g chopped golden raisins
• 2 chopped pecan nuts
• A pinch or dried oregano
• 1 branch of rosemary, chopped
• 1 branch of parsley, chopped
• Salt and pepper to taste
• 1 splash of white wine
• 2 egg whites
• 30ml whole milk
• 2 slices of cheese (gouda or similar)

Preparation

Cut the lid of the bell peppers and remove the seeds and white ribs with a spoon. Rinse and set aside.

Stuffing

Heat plenty of vegetable oil in a wok. Add onion, garlic, Uku panca & yellow chili pasta, and fry the mixture well. Add the minced meat, oregano, parsley, rosemary & salt and pepper. Stir, add white wine, and finish off with raisins and pecan nuts.

Fill the bell peppers with stuffing, place a slice of cheese on each, and put the lids back on them.

Whisk the egg whites and add the milk. Whisk well, and pour the mass into a small baking dish. Place the two bell peppers in the baking dish and bake them at 170°C for 30 minutes.