Greek peppers

Ingredients for 2 servings:

• 6 bell peppers, green pointed peppers (or red ones if desired)
• 150 g rice, wild and brown rice mixed
• 100 g sheep’s cheese
• 3 small olives, pitted
• 2 tbsp olive oil (virgin)
• ½ tsp herbal salt
• 1 tsp mixed herbs, dry
• 1 pinch(s) of pepper, black ground.
• ½ tsp salt
• 250 ml vegetable stock

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the rice mixture in salted water for about 15-20 minutes until soft. In the meantime, wash the bell peppers, remove the stems, and hollow out the cores. Preheat the oven to about 200°C. Mash the feta cheese with a fork, finely chop the olives, and mix everything with the herbs, herb salt, and pepper. Strain the rice and fold in the cheese mixture. Fill the bell peppers with the mixture and place them in a baking dish (coated with olive oil). Pour the vegetable stock over the peppers and bake in the oven for about 20-30 minutes. Serve as a side dish for meat or on its own as a vegetarian/food combining meal.