Stuffed pickled tomatoes

Name: Stuffed pickled tomatoes
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 20 small, ripe, firm tomatoes (about 800 g); 1 package (350 g/ 125 g drained weight) Greek peppers/ hot peppers; 4-5 Stem(s) fresh thyme; 1/2 Pot of oregano; 350 g Goat Cheese Roll; 200 g low-fat cream cheese (16 % fat absolute); 5 TABLESPOONS Milk; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 3-4 small, fresh bay leaves; 50 g black olives; 800-900 ml Olive oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

20 small, ripe, firm tomatoes (about 800 g)
1 package (350 g/ 125 g drained weight) Greek peppers/ hot peppers
4-5 Stem(s) fresh thyme
1/2 Pot of oregano
350 g Goat Cheese Roll
200 g low-fat cream cheese (16 % fat absolute)
5 TABLESPOONS Milk
7-10 Tbsp Pepper
7-10 Tbsp Salt
3-4 small, fresh bay leaves
50 g black olives
800-900 ml Olive oil

Directions

1
Wash the tomatoes, dab dry and cut off a small lid on each. Hollow out the tomatoes with a teaspoon. Place the tomatoes on kitchen paper with the opening facing downwards and allow to drain. Cut off the tops of the peppers. Drain the peppers on kitchen paper. Wash the herbs, dab dry and chop except for a few thyme stalks. Cut off the rind of the goat cheese and crumble the cheese (approx. 250 g).
2
Add cream cheese and milk and mix until creamy. Stir in herbs, season with pepper and possibly a little salt. Put the cheese cream into a piping bag with a large perforated spout and squirt the cream into the tomatoes and peppers. Wash and drain the bay leaves. Layer the tomatoes, peppers, olives, bay leaf and thyme stems in 1-2 glasses and pour olive oil over them. Keep in the fridge