Cut the onions, carrot and peppers into small cubes. In a pan heat the fat and place the diced vegetables. Optionally, you can add 3-4 tablespoons of water to stew them rather than fry directly.
Stew the vegetables until they are almost ready. Remove from the heat and allow mixture to cool.
Break two eggs in a bowl.
Add the cooled vegetables.
Add the chopped parsley and dill.
Add the grated yellow cheese.
In a bowl, put all the ingredients for the baskets and mix the mixture well.
Grease the muffin molds lightly. Form the nests of the mince, making sure that the mince layer is almost equal everywhere (about 0.5-1 cm) and make sure that so that the tops do not peak out from the molds.
With a spoon, fill the wells with the stuffing, reaching the edge of the baskets.
Bake the mince meat baskets in a preheated oven at about 180-190 degrees until the stuffing and the meat are ready.