Stuffed Alma peppers with feta cheese

Ingredients for 1 servings:

• 5 bell peppers, Hungarian variety “Alma”
• 100 g shepherd’s cheese or feta cheese
• 1 tbsp chia seeds
• 3 tbsp water
• 2 tbsp chives or spring onions
• 2 dashes lime juice
• 150 g tomatoes, chopped
• 3 tbsp cream
• some salt and pepper, freshly ground
• 1 small garlic clove(s), finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

delicious vegetarian

Cut the stems out of the peppers and scrape out the insides with a small teaspoon. Mix the chia seeds with water and let them soak for 10 minutes. Finely dice the feta cheese, mix with the chives and chia seeds. Season with lime juice and a little pepper. Stuff the prepared peppers. Season the chopped tomatoes with salt and pepper, add the garlic and cream, and bring to a boil. Pour the tomato sauce into a casserole dish and add the peppers. Bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 40 minutes. Remove from the oven and sprinkle with freshly ground pepper. Ladle the sauce onto a plate. Langos, baguette, rice, or potatoes are suitable as a side dish. Other small peppers can also be used as a substitute. Hungarian Alma peppers have a slightly sweet flavor and are not very spicy. They grow very well in pots on the balcony.