John Myers
Ingredients for 2 servings:
- 6 pointed peppers, red, green or yellow
- 1 bunch of spring onions or 1 large onion
- 3 tomatoes
- 2 tbsp oil
- Garlic
- 125 g sheep’s cheese
- salt and pepper
- chili powder
- Thyme
- oregano
- basil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
low-fat, light, quick, suitable for WW
Carefully cut open the caps of the peppers and pull them out with a twisting motion. This will almost completely remove the core. Fill the peppers with the feta cheese, cut into 6 long strips, and place in a lightly greased baking dish. Add the finely chopped onion or spring onions and the sliced tomatoes. Season with salt and pepper, a little chili, and chopped garlic. Sprinkle generously with thyme and oregano and drizzle with oil. Place in an oven preheated to 220°C (top/bottom heat) for 20 minutes. At the end of the baking time, stir the onions with the tomatoes and the resulting liquid. Sprinkle with chopped basil before serving. The melted feta cheese adds flavor. The short cooking time keeps the peppers crisp. Serve with sliced potatoes fried in a little oil or baked potatoes. Tip: Camembert or cottage cheese mixed with grated cheese also works well as a filling.
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