Stuffed Peppers with Tender Wheat and Feta
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)
- 2 cup cereal, (tender wheat, ebly)
- 200 g sheep cheese, (feta)
- 1 small Bunch parsley, smooth
- Paprika powder, bright red (hot, possibly replace with cayenne pepper)
- 500 ml tomato (s), passed
- 1 small onion (s)
- 1 clove garlic
- salt and pepper
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Cook the tender wheat al dente according to the instructions on the packet. Wash the peppers, cut off the `lids` horizontally and store them, remove the partitions and kernels from the pods.
- For the tomato sauce, fry the finely diced onions and garlic in a large saucepan in olive oil, pour on the tomatoes, season the sauce with salt and pepper and simmer over a low heat.
- Cut the sheep`s cheese into small cubes and mix with the tender wheat along with the chopped parsley and a little paprika. Fill the peppers with the mixture, put on the `lids` and place the peppers in the sauce. Cover and simmer for about 30 minutes until the peppers are done, but still a bit firm to the bite, if you like them softer, you should expect 10 minutes more.
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