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Stuffed peppers

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Ingredients for 4 servings:

  • 4 bell peppers, yellow and green
  • 250 g sheep’s cheese
  • 150 g sour cream
  • 2 eggs
  • 10 olives, black
  • 1 m.-sized onion(s)
  • 1 bunch of parsley
  • Salt and pepper, white
  • 4 tbsp olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian with feta cheese

Halve, trim, and wash the bell peppers. Dice the feta cheese and place it in a bowl with the sour cream and eggs. Blend using the attachment of a hand mixer. Finely chop the olives, peel and finely dice the onion, and finely chop the parsley. Mix with the feta cheese and season with salt and pepper. Stuff the bell pepper halves with the mixture and place in an ovenproof dish. Top with the olives and drizzle with oil. Bake in a preheated oven (top/bottom heat: 200°C, gas mark 3) for about 40 minutes. Serve with rice noodles.

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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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