Fluffy Sheep Cheese – Peppers on Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 red pepper (s)
- 250 g feta cheese, milder
- 250 g sour cream
- 3 egg (s)
- some pepper
- 2 teaspoons cornstarch
- 1 can tomato (s), chunky
- 3 cloves garlic
- 1 onion (s)
- some Tabasco
- some thyme
- some oregano
- 1 tablespoon oil (olive oil)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 °.
- Remove the lid from the peppers and hollow them out. Cut the feta into pieces and mash finely with a fork. Mix well with the sour cream, eggs, pepper and cornstarch with a mixer. Fill the thin-bodied mass into the hollowed out peppers, place them in a mold and bake in the oven for about 50 minutes.
- For the tomato sauce, finely chop the onion and brown in the olive oil. Crush garlic cloves and add. Add tomatoes and let everything simmer for a few minutes on a low flame, stirring every now and then. Finally, season with Tabasco, thyme and oregano.
- When the fullness of the bell peppers has solidified, serve with the tomato sauce.
- This goes well with rice or flatbread.
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