Stuffed vegetables with cream cheese

Ingredients for 4 servings:

• 1 zucchini
• 2 tomatoes
• 2 bell peppers, green and yellow
• 200 g herb cream cheese
• 200 g sheep’s cheese
• 10 black olives, pitted
• 1 red bell pepper(s)
• Herbs of your choice, fresh or frozen
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the vegetables. Cut the tops off the tomatoes and hollow them out. Halve the bell peppers. Halve the zucchini lengthwise and scoop out the excess flesh with a spoon. Cut the flesh into small cubes and reserve for the filling. Place the prepared vegetables in a baking dish. Finely chop the feta cheese, red bell peppers, and olives and mix with the herb cream cheese to form a cream. Add the zucchini flesh to the mixture and fold in. Season with herbs, salt, and pepper. Now the prepared vegetables can be stuffed with the cheese cream. Bake the whole thing in the oven at 175°C (fan oven) for 25-30 minutes, until the filling is a nice brown color.