Pointed pepper with minced meat and olives

Name: pointed pepper with minced meat and olives
Total time: 15 min
Yield: 4
Ingredients: 50 gram pine nuts; 500 gram minced beef; 125 gram olive without pit; 12 dried tomato on oil; 2 tablespoon basil; 2 clove garlic; 4 red pointed pepper; 2 tablespoon olive oil

Ingredients

50 gram pine nuts
500 gram minced beef
125 gram olive without pit
12 dried tomato on oil

2 tablespoon basil
2 clove garlic
4 red pointed pepper
2 tablespoon olive oil

Directions

Preheat the oven to 180ºC.
Roast the pine nuts in a dry, hot frying pan.
Mix the mince with the pine nuts, olives, tomatoes, basil, garlic, salt and pepper.
Cut a cap on the stalk side of the bell pepper and cut the bell pepper slightly at the bottom.
Spoon the filling with a long (ice) spoon into the peppers and press down the filling with the spoon.
Fill the peppers 3/4 and put them side by side in the baking dish with the caps next to it.
Brush with the oil and put in the middle of the oven for about 30 minutes.