Cheese Stuffed Peppers


  • 4 pointed red peppers
  • 200g of feta cheese
  • 1-2 tablespoons of vegetable oil
  • 1 tomato (cut 4 squares from the tougher part of the tomato)
  • Optional: 
  • Mixing an egg and herbs in with the cheese


Cut a hole at the base of each pepper, then remove the seeds and wash.
Divide the cheese into 4 equal parts.
Fill each pepper with the cheese and close the hole with a tomato square (see above).
Roast or gently fry the peppers on both sides.
Leave to cool, then peel the skin and serve. 

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