Vegetarian oven-baked vegetables

Ingredients for 4 servings:

• 5 bell peppers
• 1 kg potatoes, small
• 1 cup sour cream
• 1 onion(s)
• 2 cloves garlic
• some milk
• salt and pepper
• Paprika powder
• Herbs of your choice
• 1 pack of feta cheese, crumbled
• some olive oil
• possibly olives, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peppers with potatoes

The potatoes can be used with or without skin. Depending on the variety, I boil them in salted water for 10 minutes and let them cool. Wash the bell peppers, cut them into bite-sized squares, and the onion into thin wedges. Place both in a shallow baking dish with the now wedged potatoes. The color of the bell peppers is up to you; I use 2 red, 2 yellow, and 1 green. Now mix the sour cream with a little milk and the spices until smooth and add the crushed garlic. You can use any herbs you like; almost anything goes, such as rosemary, thyme, oregano, or herb mixtures. Now spread the mixture in dollops over the vegetables. Sprinkle with crumbled feta cheese and perhaps a little olive oil. Bake the vegetables in the oven at around 180°C – please follow the instructions for each oven – each one is different. Bake the vegetables using top/bottom heat for about 20 minutes to prevent them from overbrowning. Tip: If you like, you can also add black olives.