Baked pepperoni

Ingredients for 2 servings:

• 125 g pepper, red, long, mild
• ½ onion(s), brown
• 2 medium-sized garlic cloves, fresh
• 3 m.-large tomato(s), fully ripe
• 4 tbsp extra virgin olive oil
• 1 tbsp tomato paste
• 10 g dill, fresh
• n. B. Salt
• n. B. Black pepper, freshly ground
• 100 g mountain cheese, coarsely grated
• 30 g feta cheese
• n. B. Olive oil for the mold
• e.g. pistachio kernels
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

A spicy side dish from Greece served with fresh warm bread.

Wash and dry the peppers. Trim both ends of the onion and garlic, peel, and chop into small pieces. Peel the tomatoes, quarter lengthwise, remove the seeds, and cut the flesh into small pieces. Heat a medium-sized pan, add 2 tablespoons of olive oil, and fry the peppers over medium heat until translucent, but do not allow them to brown. Remove the peppers from the pan and set aside. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). For the sauce, add 2 tablespoons of olive oil to the pan and sauté the onion and garlic until translucent. Add the tomatoes and braise. Mix the tomato paste with 150g of water and deglaze the mixture. Stir briefly, then cover and simmer for 5 minutes. Wash and roughly chop the dill, add it to the sauce, and season with salt and pepper. Pour the sauce into a casserole dish and add the peppers, but do not submerge them. Bake in the preheated oven for 15 minutes on the middle rack. Sprinkle the mountain cheese and crumbled feta cheese over the pods and bake until the mountain cheese melts. Garnish and serve warm with fresh bread.