Stuffed Bell Peppers

With the festive season over, I have started to cook healthy and low calories food for my two boys. For tonight's dinner, I prepared Stuffed Bell Peppers with minced beef, harissa and curd cheese filling. Pan-fried with a little oil, followed with the addition of beef stock before they are baked in a moderately slow oven for about half an hour.
As a side dish, I prepared whipped Topinambur instead of whipped potato.

Ingredients (serves 4):
2 medium-sized red bell peppers
2 medium-sized yellow bell peppers
500 g minced beef or lamb
100 g low-calories curd cheese (Magerquark)
2 pips garlic, to be peeled and finely chopped
1 small onion, to be peeled and finely chopped
4 tsp Harissa
salt to taste
1 tbsp oil
250 ml beef stock
4 sage leaves
1 stalk rosemary
2 stalks thyme

500 g Topinambur
400 ml vegetable stock
a tbsp chopped parsley
2 - 3 tbsps thick cream (low calorie)

Method:
In a large bowl, add minced meat, onion, garlic, curd cheese, Harissa (add more if you prefer spicy) and salt to taste.  Mix thoroughly and leave aside.

Wash and clean the bell peppers.  Cut them into halves and remove the seeds, leaving the stalk intact.

Add minced meat mixture into the cavities.

Heat oil in a large pan which can be used in the oven.  Sauté stuffed bell pepper all over.  Then, add beef stock and herbs.  Bake in a preheated fan oven for about 20 - 25 minutes.

In the meantime, peel, wash and cut Topinambur in cubes.  Add to a saucepan which is filled with vegetable stock.  Cook with lid on over medium heat for about 25 minutes or until tender.  Drain water away and purée by using a mixer-stab.  Add thick cream and chopped parsley.

Serve Stuffed Bell Peppers with whipped Topinambur.

Bon Appetit!