Stuffed pointed peppers

Ingredients for 1 servings:

• 2 pointed peppers, red
• 50 g bacon, diced
• 50 ml Cremefine, or cream
• 70 g rice noodles
• 40 g muesli (fruit muesli)
• 1 tbsp, leveled jam
• 100 g feta cheese
• 1 tsp, leveled Mediterranean spice mix
• some vegetable broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with feta, bacon, rice noodles, muesli, cream

Cook the pasta until al dente. Meanwhile, prepare the remaining ingredients. Add about 1 tablespoon of cream and a little vegetable stock to an ovenproof dish to prevent the peppers from sticking. Cut the peppers to fit the dish, and add any trimmed offcuts to the filling later. Preheat the oven to 200°C (top and bottom heat). Drain the pasta and add the bacon, cream, muesli, jam, feta, paprika (if desired), and the seasoning; mix well. Bake in the oven for about 15 minutes until golden brown. It may sound unusual, but the combination of feta, muesli, and bacon with pasta in between is really delicious and something different.