Stuffed peppers – feta cheese – boats

Ingredients for 2 servings:

• 2 red bell peppers
• 300 g feta cheese
• 8 garlic cloves
• 1 shot of milk
• 1 tbsp parsley, frozen
• 1 pinch(s) of salt and pepper
• Spice(s), Greek
• olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit). Wash, halve, and deseed the peppers. Place the halves side by side in a gratin dish like little boats. Crumble the feta cheese into a bowl, add a splash of milk, and mix everything until smooth. Be careful, though: it’s better to use a little less milk at first, and if you notice the cream is still too dry, add a little more. Peel the garlic cloves and press them in. Mix everything together, add the parsley, and season with salt, pepper, and spices. Divide this mixture among the prepared pepper halves, then drizzle with olive oil, including around the pepper boats. Bake for 30-45 minutes, until the cheese is lightly browned. Serve with freshly baked, seasoned pita bread.