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Stuffed Pointed Peppers with Feta | Oven-Baked
(0)
40 min
Quick
Gurkerl Küche
Süße rote Spitzpaprika, gefüllt mit cremig-würzigem Schafskäse, aromatischen Kräutern, Knoblauch und einem Hauch Olivenöl – im Backrohr goldbraun und zart gebacken. Ein herrlich leichtes Sommergericht für die ganze Familie.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (or 180 °C fan oven) and grease a baking dish with 1 tbsp of olive oil.
Wash the pointed peppers thoroughly, pat dry, cut in half lengthwise, and carefully remove the seeds and white membranes to create sturdy shells.
Filling & Baking
For the filling, crumble the feta into a bowl and mix with the plain cream cheese until creamy. Finely chop or press the garlic. Stir the chopped garlic, dried oregano, half of the freshly chopped parsley, and a little salt and freshly ground pepper into the cheese mixture.
Chef's tip
For extra flavor, you can also mix finely diced sun-dried tomatoes or Kalamata olives into the feta mixture.
Leftovers taste great enjoyed cold the next day or reheated briefly in the oven at 160 °C.
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