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🍽️ Fresh Peppers Stuffed with Feta, Pasta, and Tomato Sauce

368 kcal · 30 min · 4 servings

Ingredients

• spring onions 1 bunch
• oil 2 tbsp
• tomato paste 4 tbsp
• tomatoes, chopped 400 g
• salt pinch
• pepper, black ground pinch
• sugar pinch
• pepper, yellow 4 pcs.
• Kritharaki pasta 200 g
• parsley, fresh 20 g
• feta 200 g
• paprika powder 1 tsp

Instructions

1. 1. Preheat the oven to 230 degrees Celsius using top and bottom heat.
2. 2. Thoroughly wash the spring onions.
3. 3. Dry the spring onions with a kitchen towel.
4. 4. Slice the spring onions into thin rings.
5. 5. Add some oil to a pot and heat it over medium heat.
6. 6. Sauté the white parts of the spring onions for two minutes.
7. 7. Stir in the tomato paste and fry it briefly with the onions.
8. 8. Add the chopped tomatoes to the pot.
9. 9. Reduce the heat to a low setting.
10. 10. Let the sauce simmer for about 20 minutes.
11. 11. Season the sauce with salt, pepper, and a pinch of sugar.
12. 12. Wash the peppers thoroughly.
13. 13. Carefully halve the peppers lengthwise.
14. 14. Ensure that a small part of the stem remains attached to both halves.
15. 15. Remove the seeds and the white pith from the peppers.
16. 16. Place the pepper halves cut-side down on a baking sheet.
17. 17. Cook the peppers in the preheated oven for 15 minutes.
18. 18. Add about two liters of water to a pot and add salt.
19. 19. Bring the salted water to a boil.
20. 20. Add the Kritharaki (small pasta) to the boiling water.
21. 21. Cook the pasta for nine minutes until al dente (firm to the bite).
22. 22. Drain the pasta in a colander.
23. 23. Let the pasta drain completely.
24. 24. Wash the parsley thoroughly.
25. 25. Dry the parsley with a kitchen towel.
26. 26. Pick the parsley leaves off the stems.
27. 27. Finely chop the parsley leaves.
28. 28. Crumble the feta cheese into coarse pieces.
29. 29. Place the feta in a bowl.
30. 30. Add the chopped parsley to the feta.
31. 31. Season the mixture with paprika spice.
32. 32. Add the drained pasta to the feta mixture.
33. 33. Add the remaining spring onion rings to the bowl.
34. 34. Mix all the filling ingredients well together.
35. 35. Finally season the filling with salt and pepper.
36. 36. Take the peppers out of the oven.
37. 37. Peel the skin off the peppers if it comes off easily.
38. 38. Thin the tomato sauce with a little water if desired.
39. 39. Spread the tomato sauce onto deep plates.
40. 40. Place two pepper halves on each plate.
41. 41. Fill the pepper halves with the feta-pasta mixture.
42. 42. Enjoy your meal!

Nutrition per serving

• kcal: 368
• Protein: 14 g · Fett/Fat: 16 g · Carbs: 44 g