Pointed peppers with vegetarian minced meat from under the grill

Name: pointed peppers with vegetarian minced meat from under the grill
Total time: 25 min
Yield: 4
Ingredients: 4 sweet pointed peppers; 6 stem celery; 2 toes garlic; 2 tablespoon olive oil; 500 gram vegetarian minced meat; 200 gram cottage cheese; 100 gram peeled walnuts; 12 tops fresh basil

Ingredients

4 sweet pointed peppers
6 stem celery
2 toes garlic
2 tablespoon olive oil

500 gram vegetarian minced meat
200 gram cottage cheese
100 gram peeled walnuts
12 tops fresh basil

Directions

Heat the oven to 80 ° C.
Cut the peppers in the length and remove seeds and seeds, but leave the stem starter.
Sprinkle with salt and bake for 15 to 20 minutes in the oven in an oven dish.
Meanwhile cut the celery in half lengthwise and then into small cubes.
Heat a frying pan with the oil on high heat, fry the chopped garlic and celery.
Add the mince and cook for another 3 minutes, season with salt and pepper.
Line a baking tray with aluminum foil or baking paper.
Place the peppers with the open side up.
Divide the minced meat over it and then the cottage cheese.
Put another 5 minutes under the grill.
Place two halves on each plate and sprinkle the walnuts over it.
Garnish with the basil.