Pointed peppers from the oven

Ingredients for 2 servings:

• 5 pointed peppers, red
• 200 g feta cheese
• 3 tbsp vegetable oil
• 2 tsp thyme, dried
• 1 tsp, levelled pepper, mixed, ground
• little salt

Instructions

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

Peppers stuffed with feta as a starter or main course, vegetarian

Cut the peppers lengthwise and remove the stem (so that the top is open and one long side can be filled), remove the seeds. Wash and pat dry thoroughly (including the inside). Pour 2 tablespoons of oil into a baking dish and arrange the peppers in it. Make sure that the bottom of the peppers is coated with oil. Lightly (!) salt the inside of the peppers (careful, feta can be very salty). Cut the feta block into 5 pieces (depending on the size of the peppers and personal preference, you can of course fill them with more or less feta) and fill the peppers with them. Sprinkle pepper over the peppers (mainly over the feta), then sprinkle dried thyme over them. Drizzle the seasoned feta with the remaining oil. Bake in the oven at 220°C (top/bottom heat) for about 20 minutes. The feta should then be lightly browned around the edges and the peppers should still be crisp. The stuffed pointed peppers pair well with roasted or grilled dishes. They also taste great on their own, with couscous, mint yogurt, and salad (also great for vegetarians).