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Oven-baked peppers filled with spicy feta and tomato curd

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Ingredients for 4 servings:

  • 4 bell peppers
  • 200 g feta cheese
  • 3 leeks
  • 1 pack of cocktail tomatoes
  • 1 pack of herb curd
  • 3 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

For the filling, set aside one tomato for each pepper and slice it thinly. Crumble the feta cheese in a bowl with a fork and fold in the quark. Wash and chop the spring onions and the remaining tomatoes. Add the 3 tablespoons of olive oil and mix until a smooth paste forms. Preheat the oven to 180°C (top/bottom heat). Place the pepper halves in a baking dish and spread the paste evenly. Place the reserved tomato slices on top of the stuffed pepper halves. Bake everything in the hot oven for about 25-30 minutes, until the peppers have reached the desired degree of browning. Tip: You can also grill the peppers; they make a great side dish for meat.

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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.

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