Gevulde Paprikas met Kipgehakt en Feta

Bereidingswijze

1. Preheat your oven to 180°C (350°F).

2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.

3. Add the diced courgette to the skillet and cook for another 3-4 minutes until softened. Stir in the dried oregano and paprika powder, then remove from heat.

4. In a large bowl, combine the sautéed vegetables with 500g of Kipgehakt. Season with salt and pepper to taste. Mix well until all ingredients are thoroughly combined.

5. Take the halved Grote Paprikas and place them cut-side up in a baking dish. Generously fill each pepper with the Kipgehakt mixture, pressing down gently to pack them in. Top each filled pepper with crumbled feta cheese.

6. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the filling is cooked through (internal temperature should reach 75°C / 165°F).

7. Once baked, remove from the oven and let cool slightly. Garnish with chopped fresh parsley before serving.