Vegetarian peppers stuffed with cheese and herbs

Ingredients for 3 servings:

• 200 g feta cheese
• 300 g cream cheese
• 5 garlic cloves
• 6 spring onions
• 6 date tomatoes
• some rapeseed oil
• salt and pepper
• n. B. Fondor
• 2 tsp herbs, e.g. frozen 8 herb mix
• 1 ball of mozzarella
• 4 bell peppers, red, or 6

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Mash the feta cheese with a fork and stir in the cream cheese. Finely dice the garlic, slice the spring onion into rings, and dice the tomatoes. Sauté everything in a little rapeseed oil and then stir it into the cheese mixture. If it’s too thick, simply add a little more rapeseed oil. Season to taste with salt, pepper, Fondor (if you like), and herbs. The 8-herb mix you can buy (contains dill, parsley, cress, chervil, chives, sorrel, borage, and pimienta) is a good choice, along with basil. Halve 4-6 red bell peppers (depending on size) or pointed peppers, remove the seeds, fill them with the cheese mixture, and place them in a baking dish. (You can also leave the peppers whole, cut off a top, remove the seeds, and fill them that way.) If desired, add a splash of rapeseed oil to prevent it from sticking. Slice the mozzarella and arrange it over the peppers. Bake in the oven at 180 degrees Celsius for about 30-40 minutes, until the peppers are cooked through and the mozzarella has melted. Serve with baguette and wild salad with dressing.