Stuffed Peppers with Kritharaki
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Cook the kritharaki al dente according to the instructions on the packet.
- Preheat the oven to approx. 200 ° C.
- In the meantime, wash the peppers, cut them open and hollow them out.
- 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.
- Cut the sheep`s cheese into small cubes and finely chop the parsley.
- 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.
- Bake for about 20-30 minutes.
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