Stuffed pointed peppers with Chia seeds

Name: Stuffed pointed peppers with Chia seeds
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 TABLESPOONS Chia seeds; 4 red bell peppers (approx. 150 g each); 1 collar Spring onions; 2 packages (200 g each) Sheep's cheese; 7-10 Tbsp Juice of 2 limes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp coarse pepper

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 TABLESPOONS Chia seeds
4 red bell peppers (approx. 150 g each)
1 collar Spring onions
2 packages (200 g each) Sheep's cheese
7-10 Tbsp Juice of 2 limes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp coarse pepper

Directions

1
Soak Chia seeds with 6 tablespoons of water for about 10 minutes. Cut the peppers in half lengthwise, clean and wash. Wash and clean spring onions and cut into fine rings. Crumble the cheese coarsely. Put the chia seeds in a sieve and let them drip off.
2
Mix the feta cheese, spring onions and chia seeds, season with lime juice, salt and pepper. Fill the bell peppers with the sheep's cheese mixture and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 12 minutes. Remove the bell peppers from the oven and sprinkle with coarse pepper.