Stuffed pointed peppers with feta cheese (diet)

Name: Stuffed pointed peppers with feta cheese (diet)
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 100 g Sheep cheese light (8 % fat); 1 untreated lemon; 2 stem(s) Basil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper; 1 TEASPOON Olive oil; 1 (100 g) ripe pointed pepper; 2 (10 g each) Pumpernickel thaler

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

100 g Sheep cheese light (8 % fat)
1 untreated lemon
2 stem(s) Basil
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper
1 TEASPOON Olive oil
1 (100 g) ripe pointed pepper
2 (10 g each) Pumpernickel thaler

Directions

1
Cut the sheep's cheese into small cubes. Rinse lemon hot, grate dry. Peel 1/4 of the lemon thinly and cut into fine strips. Squeeze the lemon. Rinse basil, dab dry and cut into fine strips except for a few leaves. Mix cheese, basil strips, lemon peel, 1 teaspoon lemon juice, salt, pepper and oil in a bowl. Marinate the cheese for about 10 minutes
2
Wash the peppers, cut them lengthwise and remove the seeds. Stuff the pepper halves with marinated sheep's cheese and arrange with the remaining basil and pumpernickel