Stuffed Peppers with Kritharaki

Summary

Ingredients

• 4 bell pepper (s)
• 200 g noodles (Kritharaki)
• 500 ml tomato (s), passed
• 1 onion (s)
• 2 cloves garlic)
• 200 g sheep cheese
• 1 bunch parsley
• 5 tablespoon herb cream cheese
• Herbs, fresh
• olive oil
• salt
• pepper
• Paprika powder, noble sweet
• Paprika powder, hot pink
• Chili powder

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Instructions

1. Cook the kritharaki al dente according to the instructions on the packet.
2. Preheat the oven to approx. 200 ° C.
3. In the meantime, wash the peppers, cut them open and hollow them out.
4. Chop the onion and garlic and fry in olive oil. Add the tomatoes and let reduce a little. Season with salt, pepper, paprika and herbs. Stir in the herbal cream cheese. Let simmer a little.
5. Cut the sheep`s cheese into small cubes and finely chop the parsley.
6. Mix the pasta with a little tomato sauce, sheep cheese and parsley and fill the peppers with it. Put in a baking dish and distribute the rest of the tomato sauce in the tin, add a little water if necessary.
7. Bake for about 20-30 minutes.