- 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)
- 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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