Low Carb Stuffed Vegetables

Ingredients

• 2 Eggplants
• 2 red bell peppers
• 250 g feta cheese (cubed)
• 400 g tomato flesh (cubed)
• 100 g black olives (chopped)
• 4 tbsp olive oil
• 2 tsp oregano (finely chopped)
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Wash the eggplants and bell peppers. Slice the eggplants lengthwise and hollow them out with a sharp spoon, leaving about a 1 cm thick rim.

2. 2.

   Slice the bell peppers lengthwise, remove seeds and strip all white membranes from inside.

3. 3.

   Season the eggplant and pepper halves with salt and pepper on the inside.

4. 4.

   Mix the feta cubes, tomato cubes, and olives together; season with salt and pepper and fold in oregano. Distribute the mixture into the hollowed fruit halves and drizzle with olive oil.

5. 5.

   Place the stuffed vegetables on a greased baking sheet and bake in a preheated oven at 220 °C for about 25 minutes.