veggie stuffed peppers with feta.

I just love cooking. And it’s even more fun to cook with my boyfriend. And I love to combine every meal with my favorite cheese – feta. Today we are cooking peppers stuffed with veggies, rice and yes, feta.

It’s a salted slice of cheese out of sheep’s and sometimes goat’s milk. It’s such a yum product and should be in every meal. And it’s the most important ingridient in my stuffed peppers recipe.

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Processed with VSCO

Here is what you need: (makes 6 stuffed peppers)

  • 6 peppers
  • 1 feta
  • 125 g cooked long grain rice
  • 2 onions
  • 1/2 zucchini
  • 5 tomatoes
  • 5 cloves of garlic
  • 1 chili
  • fresh parsley
  • cumin
  • cayenne pepper
  • fresh marjoran
  • fresh rosmary
  • pepper
  • salt

Cook the rice like instructed on the packing. Than cut all ingredients in little pieces except the peppers. Mix everything together when the rice is cooked. Cut the lid of the peppers of, the upper part where the stem is. You need it later to put it back on top of the peppers so be careful. Cut all the white pulp out of the peppers and from the lid and wash the seeds with water away. Preheat the oven to 200°C.

Processed with VSCO

Processed with VSCO

Now you put the peppers into a ovenproof dish standing upside with the hole. Stuff all the mixed ingredients into the peppers and put the lid back on top. Fill the oveproof dish with a little water and cook in the oven for about 25 to 35 minutes depending on how raw or tender you like your peppers to be.

Enjoy your meal and I hope you like it as much as we do. Have a nice weekend.

Sending some love,


Pia, x


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