Peppers Stuffed with Sheep's Milk CheeseTheWorldWideGourmet.com
Total time: 30 to 60 min
Preheat the oven to 200° C (400° F)
Preparation time: 20 minutes
Cooking time: 35 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:143.3 kcal
Proteins:6.6 g
Fats:10.4 g
Carbohydrate:6.8 g
Fibers:1 g
Sugar:0.9 g
Cholesterol:23.3 mg
Sodium:219.4 mg
Calcium:181.8 mg
Energy:484 kcal
Proteins:22.4 g
Fats:35.3 g
Carbohydrate:23 g
Fibers:3.3 g
Sugar:2.9 g
Cholesterol:78.8 mg
Sodium:741.4 mg
Calcium:614.1 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
yellow peppers (sweet pepper or bell pepper)
300
g
sheep's milk cheese
3
small tomatoes
2
shallots, finely chopped
3
cloves of garlic, minced
30
ml
olive oil
60
g
green olives
60
g
black olives
salt and pepper
15
ml
chopped parsley
5
ml
fresh thyme
METHOD
- Halve and seed the peppers
- Mash the cheese with a fork.
- Blanch the tomatoes for a few seconds in boiling water; refresh in cold water; peel, seed and dice.
- Sweat the shallots in 1 tbsp. oil in a skillet. Add the garlic and sauté a moment longer.
- Pit and chop the olives.
- In a bowl, combine all the ingredients for the filling; stuff the peppers.
- Grease a baking dish with olive oil; place the stuffed peppers in it and cook in a 200° C (400° F) oven for about 30 minutes or until tender.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Pinot Noir
CHEF'S NOTES
Peppers play a special role in Croatian cooking. They're often found in the form of ajvar, a pepper, tomato and eggplant purée that is served with all kinds of dishes.
They are also served stuffed, either with meat, or with sheep's milk cheese as in this recipe.
