John Myers
Ingredients for 1 servings:
- 1 bell pepper(s), color of your choice
- 2 tsp goat’s cheese with herbs, optionally cream cheese
- 125 g feta cheese
- 1 tomato(s), peeled
- 1 tbsp cheese, grated
- salt and pepper
- basil
- oregano
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Low-carb
Cut the top off the pepper and remove the stem. Carefully cut out the skins. In a bowl, mix the tomatoes—either canned or fresh, peeled—the feta cheese, and cream cheese with salt, pepper, and herbs. Fill the peppers with the mixture and place in the oven. After about 15 minutes, sprinkle the grated cheese on top and continue baking until melted. Sprinkle the stuffed peppers with basil. I don’t preheat the oven and bake using 3D convection. I estimate that in a normal, preheated oven, about 15-20 minutes at 170-180 degrees should be enough. Every oven is different. Serve with a fresh salad or any other side dish if you’re not eating low-carb.
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