Substances
Chili peppers, 4
Minced meat, ½ kilo
Onion, 1 small
Inexperienced olives, 100 g
Tomate perita, ½ sided
Olive oil, vital quantity
Salt, pepper and floor chili, to style
Preparation
– Peel and chop the onion
– Pitte the olives and lower them into quarters.
– Dice the tomatoes.
– Take away the cap the place the chili peppers have the peduncle, together with the seeds.
– Sauté the onion in olive oil.
– Add salt and pepper.
– When the onion is clear, add the meat.
– Cook dinner over excessive warmth whereas stirring.
– Add the bottom chili.
– Add the tomatoes, add salt if vital.
– Cook dinner over average warmth for five minutes or so.
– Add the olives and blend.
– Fill the chili peppers with this combination.
– Bake in a average oven on a plate greased with oil, till the peppers are cooked, about 20 minutes.
