kuechlis delicious grilled peppers with feta cheese

Ingredients for 2 servings:

• 1 jar bell pepper(s), grilled, pickled
• 2 packs of feta cheese
• 1 large onion(s)
• 2 cloves garlic, fresh
• 100 ml olive oil
• n. B. Pfeffer

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

gluten-free, super easy and quick to make – eaten hot

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) top/bottom heat. If you prefer fan-assisted cooking, use approximately 170 degrees Celsius (350 degrees Fahrenheit). Use an ovenproof casserole dish or other ovenproof dish that won’t leak. Remove the peppers from the jar and reserve about a coffee cup’s worth of liquid. Cut the feta cheese into as many pieces as there are peppers. Place a generous piece of feta cheese inside each pepper. Slit the peppers open on both sides, lower the feta cheese into the slices, and place them in the casserole dish. Thinly slice the onion and garlic cloves. Sprinkle these generously over the peppers. If you like, you can also sprinkle significantly more onion and garlic cloves over the peppers than the recipe calls for. Pour the pickling liquid over the peppers, season with pepper if desired, and coat everything generously with good olive oil. Then place the casserole dish in the oven for about 40 minutes. Enjoy this still-hot treat with fresh bread. You’ll definitely need it to absorb the juices. A tip if you’re baking your own bread: I always put the peppers on the oven rack under the bread and let them bake there. This saves energy, and with the right bread, you can eat right away because both are cooked together.