Baked pepper boats – Greek style

Ingredients for 1 servings:

• 1 large red pointed pepper
• 1 lemon slice(s)
• 80 g feta cheese
• 40 g sour cream
• some pepper, freshly ground
• some lemon thyme, fresh
• 200 g minced beef
• possibly garlic, chopped
• ½ small onion(s)
• 1 pepper from the jar,
• salt and pepper
• 6 olives, black
• 3 tsp sour cream
• 1 tsp herbs de Provence

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Low carb, very tasty

Preheat the oven to 200°C (top/bottom heat). Line a baking sheet with baking paper. Wash the pointed peppers, halve them lengthwise, and remove the seeds. Cut the peppers so that both halves can sit flat on the surface. Dice the onion. Crumble the feta and mix with 40g of sour cream. Finely chop the peppers and olives. Lightly fry the minced meat in a pan with the onions and garlic, if desired. There is enough fat in the meat that you don’t need any additional cooking fat. Season with salt and pepper. Add the olives, peppers, and Provençal herbs and mix in the 3 teaspoons of sour cream. Fill the 2 pepper halves. Place on the baking sheet and spread the feta and sour cream mixture evenly over the top. Bake in the oven for about 10 minutes. Place the finished pepper boats on a plate and decorate each with a slice of lemon and lemon thyme. Sprinkle with freshly ground pepper. Please use only pointed peppers, as regular peppers aren’t suitable for the short baking time. Squeeze the lemon over the boats at the table.