Orange peppers filled with feta cheese and vegetables

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Halve the peppers and remove the white midribs. Wash the peppers. Cut 1 pod into fine cubes. Clean and wash spring onions and cut into fine rings. Cut the feta cheese into cubes. Finely crumble the onions.

2. 2

   Blanch tomatoes briefly in boiling water. Peel skin. Cut the flesh into small pieces. Put spring onions (up to 3 tablespoons), feta cheese, rusk, tomatoes and egg in a bowl and mix carefully. Season to taste with salt and pepper. Spread the filling into the pepper halves. Heat the meat stock and put it in an ovenproof dish. Put the peppers into the dish and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 25 minutes. Cover if necessary. Remove the peppers and keep warm. Put the meat stock and the remaining spring onions in a pot.

3. 3

   Spread the filling into the pepper halves. Heat the meat stock and put it in an ovenproof dish. Put the peppers into the dish and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 25 minutes. Cover if necessary. Remove the peppers and keep warm. Put the meat stock and the remaining spring onions in a pot. Pour on cream, stir in sauce thickener and bring to the boil. Arrange the peppers with the sauce in the casserole dish and serve