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Low-carb stuffed pointed peppers

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Ingredients for 4 servings:

  • 5 large red pointed peppers
  • 3 packs of feta cheese
  • 1 bunch of spring onions
  • 2 cloves garlic
  • e.g. salt and pepper
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar

Instructions

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

vegetarian

Halve, deseed, and wash the bell peppers. Dice the feta cheese. Slice the spring onions into rings, then mix with the feta and garlic. Season with vinegar and oil. Season with salt and pepper. Fill the bell pepper halves with the mixture. Bake at 180°C (350°F) top/bottom heat for about 20-30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Low-carb stuffed pointed peppers

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