Stuffed peppers with tomato curry sauce

Ingredients for 2 servings:

• 2 bell peppers
• 1 package of sheep’s cheese
• 1 onion(s)
• 1 garlic clove(s)
• ¼ cucumber(s)
• 1 tomato(s)
• curry powder
• salt and pepper
• 1 package of tomatoes, pureed
• 1 cup rice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

vegetarian

Chop the tomato, 1/2 onion, garlic, cucumber, and 3/4 of the feta cheese into small pieces and mix in a bowl. Season with salt, pepper, and curry. Cut the top off the pepper, deseed the fruit, and fill with the filling. Top with the remaining feta cheese and then put the pepper lid on. Place both peppers in a baking dish. Sauté the remaining onions in oil and then add the passata. Season with salt, pepper, and curry. Pour the sauce around the tomatoes in the baking dish and place in the oven at 180°C for about 40 minutes. I prefer the peppers crunchy. If you prefer them softer, adjust the cooking time accordingly. Cook the rice and serve with the peppers.