Stuffed Red Pointed Peppers

5 from 9 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 142 kcal


  • 1 Pc. Red pointed peppers
  • 50 g Grained cream cheese
  • 50 g Feta
  • 1 Pc. Egg size M.
  • Salt from the mill
  • Pepper from the grinder
  • Oregano


  • Halve the paprika, remove the stone and wash.
  • Mix the cream cheese with the egg, crumble in the feta cheese and season with salt, pepper and oregano to taste (be careful: it gets spicier when baking) and mix well together.
  • Preheat the oven to 175 ° C fan oven. Divide the cheese and egg mixture into the pepper halves, brush a small baking dish with olive oil, put the pepper halves in and place in the preheated oven for 20 to 25 minutes until the mixture has hardened and cooked through. You can decide for yourself whether the surface is something should be tanned.
  • This dish can be combined well with a mixed wild herb salad.


Serving: 100gCalories: 142kcalCarbohydrates: 0.4gProtein: 7.8gFat: 12g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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