Pointed peppers with spicy feta cheese filling

Ingredients for 4 servings:

• 8 bell peppers (pointed peppers), yellow
• 300 g sheep’s cheese
• 150 ml cream
• 2 Pepper, one yellow and one red
• 4 garlic cloves
• 6 garlic cloves
• 2 sprigs parsley, flat
• 1 tsp thyme, dried
• olive oil
• Salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut off the tops of the peppers, carefully remove the core, wash, and drain well. Finely dice 6 garlic cloves. Finely dice the remaining garlic and crush it with a little salt. Deseed and finely chop the chili peppers. Wash the parsley, shake it dry, and finely chop the leaves. Place the peppers on a baking sheet, drizzle with a little olive oil and lightly salt, and bake in a preheated oven (approx. 100 degrees Celsius) for about 15 minutes. Then turn the peppers over, drizzle with more olive oil, season with salt, sprinkle with the finely diced garlic, and return to the oven for another 15 minutes. After this process, the peppers should cool completely. Meanwhile, finely crush the feta cheese, mix it with the crushed garlic, thyme, chili peppers, parsley, and cream to form a firm cream. Season with salt, if desired. Fill the cold peppers with the feta cheese cream. Serve the stuffed pods with grilled garlic and olive oil.