Stuffed pointed peppers with shepherd's cheese

Ingredients for 4 servings:

• 4 pointed peppers, red, approx. 500 g
• 1 pack of shepherd’s cheese, approx. 175 g
• 3 tbsp olive oil
• 1 vegetable onion(s)
• 2 garlic cloves
• 200 g cherry tomatoes
• 125 ml vegetable stock
• 1 tsp chili, crushed
• 1 tbsp thyme, chopped
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

low carb and vegetarian

Cut off the tops of the pointed peppers and scrape out the seeds with a spoon. Drain the feta cheese and cut into 8 strips. Push two strips into each pointed pepper. Brush a large casserole dish with a tablespoon of olive oil. Peel and roughly dice the onion. Finely chop the garlic cloves and arrange them in the casserole dish with the halved cherry tomatoes. Place the pointed peppers on top. Pour in the broth, season with salt and pepper, and sprinkle with the crushed chili. Mix in the thyme and drizzle with the remaining oil. Bake the casserole in a hot oven at 200°C (top/bottom heat) or 180°C (fan oven) for about 20 minutes, until the pointed peppers are soft and the onions are lightly browned. Tip: Serve the pointed peppers with fresh bread or rice.