Stuffed Paprika

Description:
A recipe from Keurslager (a chain butcher in The Netherlands) that has been a success ever since I made it for the first time. Easy, quick and - most importantly - loved by my kids. If served with (white) rice; pour and mix a bit from the cooking juice into the rice for a thorough taste. Fresh green salad is also a good companiment.

Ingredients:
2 big paprika (1 red and 1 yellow)
1 tablespoon vegetable oil
250 g minced beef
75 g feta cheese
1/2 pack of minced meat spice*
salt and freshly milled pepper
8 slices bacon

*) I usually use the readily-mixed one from Silvo, which is made of nutmeg, curry, paprika powder, coriander seed, cayenne pepper, etc.

Materials:
Oven dish
Bowl

Directions:
1. Halve the paprika in length and remove the seeds and their threads. Smear the outer side of the paprika with oil. Smear a flat oven dish, that fits all the halved paprika, with oil. Warm the oven up to 200 Centigrade.

2. Put together in a bowl: the minced beef with crumbled feta, the spice and some salt and pepper in a bowl and mix well. Distribute the minced meat into the halved paprika and put them in the oven dish. Lay 2 slices of bacon on top of each stuffed paprika.

3. Set the dish for 30 minutes in the preheated oven and cover with a layer of aluminium foil when the bacon is coloured too fast. Serve warm with mashed potatoes, french fries, rice, pasta or bread. Salad is a perfect side dish.

Notes:
I don't have a real oven, so what I do is usually cook the whole dish (without the bacon strips) in microwave, to make sure the center part of the minced meat is also well-cooked. Then I put the dish, this time topped with bacon strips, under my old oven grill to get the crunchiness out of the bacon.