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🍽️ Oven Peppers Stuffed with Savory Feta

380 kcal · 30 min · 4 servings

Ingredients

• 400 g large red bell peppers (4 large red bell peppers)
• 400 g feta cheese
• 1 clove garlic
• 1 tbsp dried oregano
• 1 tbsp dried rosemary
• salt
• pepper
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 lemon
• 1 sprig rosemary

Instructions

1. 1. Wash the peppers under running water and dry them with a kitchen towel.
2. 2. Cut out the hard base of the stem with a sharp knife.
3. 3. Loosen the seeds from the flesh carefully and shake them out of the pepper.
4. 4. Place the empty peppers on a baking sheet lined with baking paper.
5. 5. Preheat the oven and set it to the grill function on the highest setting.
6. 6. Roast the peppers in the oven for 7 to 10 minutes.
7. 7. Turn the peppers repeatedly until the skin is dark brown on all sides.
8. 8. Take the peppers out of the oven and let them cool for a moment.
9. 9. Carefully peel the warm skin off the pepper to avoid burns.
10. 10. Put the feta cheese into a bowl and mash it roughly with a fork.
11. 11. Peel the garlic and press the cloves directly into the bowl with the cheese.
12. 12. Add oregano and rosemary to the cheese mixture.
13. 13. Season the mixture generously with salt and pepper.
14. 14. Mix all ingredients for the filling well together.
15. 15. Fill the peeled peppers with the cheese cream.
16. 16. Place the stuffed peppers on a baking sheet lightly greased with oil.
17. 17. Season the outside of each pepper with a pinch of salt and pepper.
18. 18. Brush the peppers lightly with oil.
19. 19. Preheat the oven to 200 degrees Celsius.
20. 20. Bake the peppers in the preheated oven for 5 to 10 minutes.
21. 21. Take the finished peppers out of the oven.
22. 22. Arrange the peppers on a serving plate.
23. 23. Drizzle the peppers with fresh lemon juice.
24. 24. Garnish the dish with fresh rosemary sprigs and a lemon wedge.
25. 25. Serve the peppers immediately while warm.

Nutrition per serving

• kcal: 380
• Protein: 17 g · Fett/Fat: 32 g · Carbs: 5 g