You will need, for 4 portions:
- 4 peppers
- 400g grass-fed mince meat 5% fat
- 100g raw milk cheddar
- 1 large onion
- 1/2 clove garlic
- fresh oregano, thymian and rosemary
- 2 tsp. sea salt
- coconut oil or ghee for the pan
Pre-heat the oven to 180°C.
Chop the onion and garlic thinly.
In a pan, melt a dollop of coconut oil or ghee and cook the onions and garlic until soft and golden. Add the meat, stir well and cook for 2-3 minutes. Grate the cheese and sprinkle on top. Crush the herbs and salt and mix in. Cover and reserve.
Cut the top of peppers off, remove the seeds and white. Stuff them, put their hat back on and place them bottom up (to keep them closed) in an oven dish.
Bake for 40 minutes.