Summary

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

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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.