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Stuffed peppers and tomatoes

updated

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Ingredients for 2 servings:

  • 2 bell peppers, red
  • 2 tomatoes
  • 200 g bacon
  • 1 pack of sheep’s cheese, e.g. from Salakis
  • 1 rosemary sprig(s)
  • ½ tsp spice mix (Arrabiata)
  • 150 g yogurt
  • 2 tsp mustard, hot, coarse
  • 100 ml vegetable stock
  • 4 tbsp olive oil
  • some breadcrumbs

Instructions

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

Halve the peppers and remove the stems and seeds. Halve the tomatoes. Place both in a greased baking dish. Cut the ham into strips and dice the feta cheese. Place both in a bowl and mix. Pick and finely chop the rosemary sprigs, then add them to the ham and feta cheese along with the Arrabiata seasoning. Pour over the yogurt, mustard, vegetable stock, and olive oil and mix well with two forks. Then stuff the peppers with the mixture and spread the rest over the tomatoes. Sprinkle with some breadcrumbs. Bake in the oven at 200°C for 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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