Stuffed peppers can also be made from bell peppers.
Fill the peppers with feta and cream cheese. Inka Soveri
Seasoning vegetarian dishes, the art of it Leena Ahokas and Iman Gharaghozlu are able to.
The couple wants to share the joy of cooking with others, so they have created the Ima and Leena safkaa food community. It inspires home cooks of all levels to cook and try new recipes.
One of Leena and Iman’s credit recipes is stuffed peppers.
– Grilled carrots, stuffed peppers and salad seasoned with lime are often offered in some form at our parties, Leena says and continues:
– You can eat these lovely peppers filled with feta as they are or offer them as a side dish to other dinners. Sometimes we make a tomato chili risotto below, which is also a perfect combination when eaten with juicy peppers.
If you don’t have cream cheese in the cupboard, don’t worry. You can also make the filling with just feta, but then add salt in parts so that the filling does not become too salty.
Iman Gharaghozlu and Leena Ahokas hope that many people will get excited about cooking. Inka Soveri
Bell pepper is a good change to regular paprika. Inka Soveri
Feta cheese peppers
4 bell peppers
1 tablespoon of olive oil
Feta cream cheese filling:
150 g feta
300 g of cream cheese
1 stalk of spring onion, chopped
1 pot of chopped parsley
5 cherry tomatoes, chopped
1 teaspoon of finger salt
1. Prepare the filling by mixing all the ingredients in a bowl. Taste and add salt if necessary.
2. Slice the peppers open lengthwise on one side, leaving the branch. Remove the seeds and white parts inside. Rub with olive oil and spoon in the filling. Roast on the top level of the oven at 220 degrees with the grill/power grill setting for 15–17 minutes.
3. Let the peppers cool for a while before transferring them to a serving dish. Sprinkle some finger salt on top.
Tip! If you wish, you can also pre-fry the peppers empty for 5-10 minutes and then filled for the same amount of time. In this way, the liquid that comes out of them does not get to water the filling and the peppers stick a little better after filling, but this is not mandatory.