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🍽️ Fresh Peppers Stuffed with Feta

386 kcal · 30 min · 4 servings

Ingredients

• 8 smaller bell peppers (yellow and red)
• salt
• 1 tbsp olive oil
• 8 lettuce leaves
• 1 garlic clove
• 1 sprig basil
• 2 tbsp chives
• 400 g sheep's milk cream cheese
• 1 tsp lemon juice
• pepper

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Cut out the stem base and remove the seeds and white inner membranes, but keep the peppers whole.
3. 3. Place the empty peppers into a steamer insert.
4. 4. Lightly salt the bell peppers and drizzle them with the oil.
5. 5. Place the pot with boiling water under the steamer insert and cover it.
6. 6. Steam the peppers for 6 to 10 minutes until they are slightly al dente.
7. 7. Remove the peppers and let them cool down.
8. 8. Rinse the lettuce leaves briefly and shake them dry.
9. 9. Peel the garlic and chop it finely.
10. 10. Mash the chopped garlic with a pinch of salt into a fine paste.
11. 11. Rinse the basil and shake it dry.
12. 12. Pluck the basil leaves from the stems and chop them finely.
13. 13. Rinse the chives, shake them dry, and chop them as well.
14. 14. Mix the cream cheese with the garlic, the basil, and the chives.
15. 15. Season the filling with lemon juice, salt, and pepper to taste.
16. 16. Cut the cooled bell peppers lengthwise.
17. 17. Carefully unfold the peppers.
18. 18. Place one lettuce leaf into each pepper.
19. 19. Distribute the cream cheese filling evenly over the lettuce leaves.
20. 20. Fold the bell peppers back together.
21. 21. Serve the stuffed peppers immediately.

Nutrition per serving

• kcal: 386
• Protein: 20 g · Fett/Fat: 28 g · Carbs: 13 g