Filled paprika

Name: filled paprika
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 Red pepper; 2 yellow bell pepper; 1 toe garlic; 1 bunch onion; el paprika; 4 el traditional olive oil; 300 g white cheese; 1 el dried oregano

Stuffed bell pepper with white cheese, spring onion, garlic, paprika powder and oregano.

Ingredients

Kitchen Stuff

1 blender or hand blender

Directions

Preheat the oven to 225 ° C.
Roast the peppers on the baking sheet for 15-20 minutes until the skin starts to color. Place the peppers in a bowl and leave them covered for 10 minutes.
Keep the moisture that is released. Halve the peppers (leave the stalk), remove the seeds and pull off the skin from ⅓ of the peppers.
Slice the garlic and the spring onion in rings.
Puree the peppers without skin in the blender or food processor with the garlic, the paprika, 2 tbsp of the paprika and the oil into a sauce.
Season with (freshly ground) black pepper and salt. Cut the cheese into cubes and mix with the spring onions, oregano and (freshly ground) black pepper.
Grease the oven dish. Fill the remaining half peppers with the cheese mixture and place them in the oven dish.
Spoon the pepper sauce over the stuffed peppers and drizzle the olive oil over it.
Put the stuffed peppers in the oven and let them heat up in 15-20 minutes.