Stuffed Bell Peppers with Feta

Ingredients

• 8 small bell pepper halves (various colors)
• 1 small white onion
• 2 tbsp chopped parsley
• 1 tbsp chopped basil
• 250 g goat cheese
• 1 tbsp extra‑virgin olive oil
• ½ tsp dried rosemary
• ½ tsp dried thyme
• Salt
• freshly ground black pepper
• 100 g heavy cream

Instructions

1. 1.

   Wash the bell pepper halves, cut off a lid, then remove seeds and inner membranes.

2. 2.

   Peel and finely chop the onion. Mix the goat cheese with olive oil, onion, parsley, and basil. Whip the cream until stiff peaks form, fold it in, and combine everything into a creamy mixture. Grate the rosemary and thyme together in a mortar. Season the cheese cream with rosemary, thyme, salt, and pepper to taste.

3. 3.

   Fill the peppers with the cream, replace the lids, and garnish with basil before serving. Freshly toasted white bread pairs well with this dish.