Stuffed tomatoes with herb cream cheese

Name: Stuffed tomatoes with herb cream cheese
Cook time: 1 h
Total time: 1 h
Yield: 7
Ingredients: 1 pack of (350 g) Greek peppers; 5-6 Stem(s) Thyme and oregano; 250-300 g Fresh goat's cheese or creamy sheep's cheese; 200 g light cream cheese; 5 TABLESPOONS Milk; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 2-3 small bay leaves; 50 g black olives; 3/4 l Olive oil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 7

1 pack of (350 g) Greek peppers
5-6 Stem(s) Thyme and oregano
250-300 g Fresh goat's cheese or creamy sheep's cheese
200 g light cream cheese
5 TABLESPOONS Milk
7-10 Tbsp Pepper
7-10 Tbsp Salt
2-3 small bay leaves
50 g black olives
3/4 l Olive oil

Directions

1
Wash the tomatoes, dab dry. Cut a small lid off each. Hollow out the tomatoes and drain them well upside down on kitchen paper. Cut off the tips of the peppers. Remove the seeds from the peppers, also drain well. Wash the herbs, dab dry and chop except for a little thyme.
2
Stir both cheese, milk, herbs, pepper and salt until smooth. Pour into a piping bag with a large perforated spout. Pour into the tomatoes and peppers
3
Layer bay leaf, tomatoes, peppers, olives and the rest of thyme in 1-2 glasses (approx. 1.5 l content). Cover with oil and close. Leave to stand for at least 5 hours. Keep in the refrigerator for 2-3 days