Tordilla Bell Pepper Dolme

Ingredients:

• Cheesy Tordilla Chips: 1 pack
• Colored bell peppers: 2 pieces
• Salt and black peppercorns (ground): As needed
• Vegetable oil (for frying): As needed
• Onion (diced): 1 piece
• Tomato paste: 1 tbsp
• Garlic (minced): 1 clove
• Ground meat: 200 g
• Mushrooms (finely chopped): 6–7 pieces
• Tomato juice: 1/2 glass
• Coriander seed powder: 1/4 tsp
• Cumin powder: 1/4 tsp
• Chopped cilantro and parsley: 2 tbsp in total
• Sliced Gouda cheese: 4 slices

Instructions:

1. Slice the bell peppers longitudinally in half, remove seeds, season with salt and pepper, then sauté in hot oil until softened. Arrange on a baking sheet.
2. In a pan, sauté onion in oil until translucent. Stir in tomato paste, garlic, and ground meat, frying until meat juices evaporate. Add chopped mushrooms and continue cooking until moisture disappears. Pour in tomato juice and simmer until thickened into a rich sauce. Stir in ground coriander, cumin, fresh cilantro, parsley, salt, and pepper, then remove from heat.
3. Fill the halved peppers with the meat and mushroom mixture, top each with a slice of Gouda cheese, and sprinkle crushed Cheesy Tordilla chips over the top.
4. Bake on the middle rack of a preheated oven at 180°C (350°F) for 30 minutes until peppers are fully tender. Serve warm!