Vegetarian Peppers Stuffed with Cheese and Herbs

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 200 g feta cheese
  • 300 g cream cheese
  • 5 clove (s) garlic
  • 6 spring onion (s)
  • 6 date tomato (s)
  • some rapeseed oil
  • salt and pepper
  • Fondor
  • 2 teaspoons herbs, e.g. TK-8 herb mixture
  • 1 scoop mozzarella
  • 4 red pepper (s), possibly also 6
Vegetarian Peppers Stuffed with Cheese and Herbs
Vegetarian Peppers Stuffed with Cheese and Herbs

Instructions

  1. Mash the feta cheese with a fork and stir in the cream cheese.
  2. Dice the garlic, cut the spring onion into rings, dice the tomatoes. Sweat everything in a little rapeseed oil and fold into the cheese mixture with the rapeseed oil. If it is too firm, simply add a little rapeseed oil. Season to taste with salt, pepper, if you want fondor, herbs. The 8-herb mix from the trade (contains dill, parsley, cress, chervil, chives, sorrel, borage, pimipinelle) is well suited, plus basil.
  3. Halve 4 - 6 red peppers (depending on size) or pointed peppers, remove the seeds, fill with the cheese mixture and place in a baking dish. (You can also leave the peppers whole, cut off a lid, remove the seeds and fill them in this way.) Possibly add a splash of rapeseed oil to prevent it from caking. Cut the mozzarella into slices and pour over the peppers.
  4. Bake in the oven at 180 degrees for about 30-40 minutes until the peppers are well done and the mozzarella has melted well.
  5. It is best served with baguette and game salad with dressing.

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