Baby Bell Peppers Stuffed with Sheep Cheese

Ingredients

• 12 Baby bell peppers
• Salt
• 2 Bay leaves
• 4 tbsp olive oil
• 2 tbsp vinegar
• 400 g feta
• 100 ml heavy cream (more if needed)
• 200 g Cream cheese
• pepper (ground)
• 2 tbsp finely chopped herbs (thyme, oregano)

Instructions

1. 1.

   Wash, trim the pepper pods, remove seeds and stems, then blanch in salted bay leaf water for 2-3 minutes. Drizzle hot peppers with oil and vinegar, season with salt, and let cool.

2. 2.

   For the filling whisk feta with cream and cream cheese until smooth. Season with salt and pepper, fold in herbs. Spoon or pipe filling into peppers, press lightly, arrange on a plate garnished with bay leaves, olive oil, and extra herbs as desired.