Quick stuffed peppers with rice and feta cheese

Ingredients for 2 servings:

• 2 large bell peppers
• 1 bag of rice, approx. 125 g
• 1 pack of shepherd’s cheese, approx. 250
• 1 cup of cream, approx. 200 g
• 3 tsp vegetable stock powder
• 1 garlic clove(s)
• pepper
• 2 tsp herbs, Italian
• any vegetables to be added to the filling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian, for a casserole dish

First, preheat the oven to 180°C fan/convection oven. Cook the rice with the vegetable stock according to the package instructions. Meanwhile, cut the feta cheese into small cubes and cut the tops off the peppers. Carefully remove the stems and seeds. Place the peppers in a baking dish. When the rice is cooked, add it to a pan with the cream and the feta cheese. Once the feta cheese has melted slightly, season with pepper, garlic, and Italian herbs. If you like, you can add other vegetables to the sauce, such as finely chopped carrots or mushrooms. Pour the sauce into the peppers and place them in the oven on the middle rack for about 20 minutes, until the tops are light golden brown.