Stuffed Peppers – Sheep Cheese – Boat
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 red pepper (s)
- 300 g feta cheese
- 8 clove (s) garlic
- 1 dash milk
- 1 tablespoon parsley, frozen
- 1 pinch (s) salt and pepper
- Spice (s), Greek
- olive oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 170 degrees hot air.
- Wash, halve and core the peppers. Place the halves side by side in a gratin dish like small boats.
- Crumble the sheep cheese in a bowl, add a dash of milk and stir everything until smooth. But be careful, it is better to take a little less milk first and if you notice that the cream is still too dry, add some milk. Peel and squeeze the garlic cloves. Mix everything together, add the parsley and season with salt, pepper and spices.
- Divide this mixture into the prepared pepper halves, then sprinkle everything with olive oil, including around the pepper boats.
- Place in the oven for 30-45 minutes until the cheese turns lightly brown.
- Serve with freshly baked and seasoned pita bread.
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