Ironically the inspiration for these stuffed peppers came from a vegetarian cookbook. Instead of packing our peppers with tomatoes, using ground ostrich gives them a protein boost. If you can't get your hands on ostrich, the meat can easily be substituted for ground chicken, turkey or beef.
—Fam to Table
Start by cutting the peppers in half and removing the insides. Be careful not to puncture the pepper while doing this otherwise it will leak in the oven. For extra effect, leave the stalk in place, cutting it in half as you halve the pepper.
In a skillet and with a little coconut oil, saute the garlic, chili, cumin and onions until soft. Turn the heat up a little to medium-high, add the ostrich and fry until brown. Season with the salt and pepper.
Remove the ostrich from the heat, lay the peppers on a roasting tray and spoon the ostrich into the peppers. Drizzle with a little olive oil before placing in the oven and roasting until the peppers are soft and juicy with the edges beginning to brown, about 25 - 30 mins.
Optionally, crumble a little feta on top and garnish with fresh cilantro.