Preparation time: 15 minutes
Cooking time: 40 minutes
We have a little veggie pot pie left over, but not quite enough for two. So we are stretching our meal with stuffed bell peppers. Serendipitously, we had exactly two peppers in the fridge 🙂
You need: Two bell peppers, 1/2 cup crumbled feta cheese, 2 green (spring) onions, 1/4 cup finely chopped cilantro, to taste: salt, red chili powder, balsamic vinegar, olive oil
How to: Heat the oven to 350F. Put everything except the bell peppers in a bowl and mix well.
Cut the tops off the peppers and clean the insides of seeds and fiber.
Remove the stem from the tops and chop the pepper that remains (from the top) very small. Add it to the feta mix and stir in.
Fill the peppers will the filling and bake for 30-40 minutes.
Tip: Put the peppers in a muffin pan when you bake them, so they don’t fall down.