Stuffed peppers in tomato sauce

Ingredients for 4 servings:

• 1 bell pepper(s), yellow
• 1 bell pepper(s), green
• 2 bell peppers, red
• 1 stale roll
• some water for soaking
• 2 garlic cloves
• 100 g feta cheese
• 2 onions
• 1 large can of tomatoes, peeled
• 500 g minced meat, mixed
• 2 eggs
• ¼ tsp thyme, dried
• ¼ tsp rosemary, dried
• 1 tsp salt
• 1 pinch of white pepper
• 3 tbsp oil
• 4 tbsp yogurt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Mediterranean with feta cheese

Halve the peppers lengthwise and remove the ribs and seeds. Wash and drain the pepper halves. Soak the bread roll in cold water. Peel and finely chop the garlic. Finely dice the feta cheese and peeled onions. Pass the tomatoes through a sieve. Place the minced meat in a bowl and mix with the squeezed bread roll, garlic, eggs, rosemary, thyme, salt, and pepper. Season to taste. Loosely mix in the feta cheese and fill the pepper halves with it. Heat the oil in a large, shallow saucepan and sauté the onions until translucent. Add the passata and bring to a boil. Add the pepper halves, cover, and simmer over medium heat for 35 minutes. Drizzle the cooked peppers with the yogurt and serve. Rice goes best with this dish.