Peppers stuffed with feta and mixed seeds, served with juicy tomato rice

Ingredients for 2 servings:

• 2 medium-sized green peppers
• 200 g feta cheese, with herbs
• 150 g crème fraîche (or crème légère)
• 2 cloves garlic, pressed or finely chopped
• ½ bag of mixed pine nuts, sunflower and pumpkin seeds
• 1 tsp oregano, dried
• Black pepper, freshly ground
• Parmesan, freshly grated
• 125 g brown rice
• 1 small can of tomatoes (without liquid)
• Herbs of Provence

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat oven to 180°C. Cook brown rice as usual. Halve the peppers, remove the ribs and seeds, wash, and pat dry. Place in a baking dish greased with olive oil and bake in the oven for about 10-15 minutes. Meanwhile, prepare the filling: Dice the feta, add the crème fraîche and garlic, and mix. Season with oregano and black pepper. Roast the seed mix in a dry pan and stir into the filling mixture. Remove the peppers from the oven, stuff them, and sprinkle with freshly grated Parmesan cheese. Then return to the oven for about 10-15 minutes to warm the filling. Add the canned tomatoes (without the liquid) to the cooked rice, break them up a bit with a fork, and simmer on low heat for about 5 minutes. Season with Provençal herbs to taste. PS: If you don’t like the peppers when they still have a bite, extend the oven time without the filling accordingly.