Pickled peppers with feta cheese

Ingredients for 2 servings:

• 3 bell peppers
• 200 g sheep’s cheese
• 250 ml vegetable stock
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 1 garlic clove(s)
• 1 small chili pepper(s), red, hot, from the jar
• 2 tbsp Balsamic vinegar, white
• ml olive oil
• 100 g olives, black, pitted
• e.g. rosemary
• n. B. Thyme
• e.g. cumin, dried
• n. B. Pepper, green
• e.g. garlic, sliced
• n. B. Onion(s), sliced

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 10 minutes

to prepare well

Halve 3 red bell peppers. Trim the stems if necessary. Place on a baking sheet cut-side down. Ensure that the grill reaches all sides evenly. Grill in the oven with the grill on the highest rack at 250 degrees Celsius (480 degrees Fahrenheit) for about 10 minutes, until the peppers have blackened blisters. Remove from the oven and cover with a damp tea towel for about 10 minutes. Then deseed the bell peppers, remove the sides, peel off the skin, and cut into reasonably sizeable pieces. In the meantime, prepare the dressing. Bring 250 ml of vegetable stock to a boil, crush 1 garlic clove with the heel of your hand, add 1 sprig of rosemary, 1 sprig of thyme, and 1 hot bell pepper with seeds. Add 2 tablespoons of white balsamic vinegar. Immediately after peeling, add the peeled bell peppers to the warm dressing, let them cool, and marinate for about 24 hours. Store in the refrigerator. They will keep for about 3 days. On the day of serving, brush the baking dish with a little olive oil. Arrange the peppers, real feta cheese, and black olives in it. Optionally, add sliced ​​onions, sliced ​​garlic, and jarred green chilies for a nice touch. Sprinkle the chili flakes, ground rosemary, and dried thyme over the top. Sprinkle the feta cheese with a little cumin. Spray with white balsamic vinegar, for example, using a plant sprayer. Cover with plenty of olive oil. Bake for about 20 minutes at 180 degrees Celsius (convection oven) or with the grill on. Serve with baguette or flatbread.