Halloween Stuffed Peppers

2 tsp (10 ml) camelina seeds Signé caméline

2 tbsp. (30 ml) of virgin Camelina Oil Signé caméline

1 lb (500 g)  of ground beef

4 bell peppers (yellow, orange, red) for stuffing containers

1 diced pepper (for beef preparation)

Fresh basil, chopped

Salt and pepper

1 cup (250 ml) of grated cheese (cheddar or mozzarella)

Small peas (1/2 can – 200 ml)

2 onions, chopped

2 cloves garlic, chopped

1. Preheat oven to 400°F (200 °C).
2. In a frying pan, heat the camelina oil over medium heat. Cook beef and onion for 2 to 3 minutes, until the meat has lost its pink color. Add the camelina seeds. Season with salt and pepper. Let cool down.
3. Add garlic, peas, diced pepper and half of the cheese.
4. Cut the cap of the peppers. Remove the seeds and stuff them with the beef preparation. Place in a gratin dish and cover with the remaining cheese.
5. Bake for 25 minutes.