Mediterranean Stuffed Peppers with Colorful Summer Vegetables

Only 3 servings are shown in the photos, but the recipe is calculated for 4 servings. My own harvest was so huge that 2 peppers were enough. Otherwise take more for smaller 1 - 2. The zucchini mentioned in the recipe was only added afterwards. The composition of the vegetables was created while walking through the garden, so that it is up to everyone how to combine them.

Wash the bell peppers, cut in half lengthways, remove the stem and scrape out the stones. Ready to lay. Chop the pickled tomatoes and chop them a little more coarsely. Cut the sheep cheese into small pieces and roughly crumble. Grate cheese. Preheat the oven to 200 °.

Put the meat in a bowl and knead with the egg. Then add the coarsely chopped pickled tomatoes including some of the oil and the herbs in it and knead everything well again. (Do not use soaked bread). Sprinkle in the marjoram and fold in the crumbled sheep cheese. Since this is salty, be careful with the seasoning. Pepper ok, but salt wisely. Pour the mixture into the 4 halves of the pepper and first put it in a baking dish without the grated cheese and without any liquid. Cook in the oven for 20 minutes. Fat, melted sheep cheese and some liquid come out. That is enough as a brew for cooking. After 20 minutes, reduce the heat to 180 °, then sprinkle the grated cheese over the portions and bake for another 10 minutes.

A tip regarding time management: Since I had everything from the garden except for the onion and the garlic cloves, it took a little longer to prepare the potatoes, for example. I really had to clean it with a scrub brush, but I was able to leave the bowl on. Which is especially delicious with new potatoes. It is therefore advisable to prepare the vegetables before cooking the stuffed peppers, and during this to cook them at the same time so that both can be served together.

Thoroughly brush or clean the potatoes. Do not remove the shell. For triplets or new potatoes that are larger than a plum, halve or third. Otherwise leave it as it is.

Peel the onion, cut in half and halves into sixths. Wash, clean and core the peppers and cut into bite-sized pieces. Wash, clean, core and roughly chop the peppers. Wash the zucchini, cut into bite-sized pieces. Halve the cherry tomatoes (if too big, quarter them). Peel the garlic cloves, cut into slices and roughly chop. Wash the herbs, pat dry, remove the stems and roughly chop.

Put enough olive oil in a pan to cover the bottom. Potatoes shouldn't swim in it, but should lie comfortably in it. Fry them in it for a few minutes, turning several times. Add the coarse diced onions, fry them, reduce the heat a little and - when the onions are translucent - add the paprika, peppers and zucchini. Mix everything well, let sizzle for approx. 5 minutes, turn every now and then, then add the tomato halves and garlic, mix everything well again, season with pepper and salt and let simmer again for 3 - 4 minutes. The juice from the tomatoes is sufficient as a liquid. At the very end, sprinkle in the herbs, turn off the heat and just let it steep until the peppers are ready to serve.

Serve everything together and let them taste good. Good guys ..............