Stuffed peppers with feta cheese

Ingredients for 1 servings:

• 1 bell pepper(s), yellow
• 50 g sheep’s cheese
• 1 slice(s) whole-grain toast
• 1 clove(s) garlic
• 2 sprigs of thyme
• some herbal salt
• some black pepper, freshly ground
• some paprika powder, hot
• 4 tsp olive oil
• 1 tbsp red wine vinegar
• 2 tsp lemon juice
• 2 olives, black
• 3 sprigs of parsley

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 30 minutes

Wash the bell pepper, halve lengthwise, and remove the seeds and membranes. Cut the feta cheese and toast into 1 cm cubes. Peel the garlic clove and dice very finely. Rinse the thyme and strip off the leaves. Carefully mix the cheese, toast cubes, and garlic. Season with thyme, herb salt, pepper, and paprika. Fill the bell pepper halves with the mixture and drizzle each with a teaspoon of olive oil. Preheat the electric grill or oven to 250°C (480°F). Place the bell pepper halves on a wire rack lined with aluminum foil and grill or in the oven for 8 to 9 minutes, until the feta cheese is lightly browned. Meanwhile, whisk together the vinegar, lemon juice, salt, and pepper. Whisk in the remaining oil. Pit and finely dice the olives. Rinse the parsley, pat dry, pick off the leaves, and finely chop. Stir the olives and parsley into the dressing. Remove the pepper halves from the oven and immediately drizzle with the olive dressing. Let them cool slightly, then transfer them to a covered container and refrigerate overnight. The grilled pepper halves can also be served as a warm side dish with pan-fried meat or fish.