Red peppers stuffed with cheese

RED PEPPERS STUFFED WITH CHEESE

Ingredients

14 big red peppers,

400 g. Feta cheese

200 g. grounded Gouda or Edam cheese

150 g. gruyere cheese

8 cloves garlic

1/2 bunch parsley

80 g. olive oil

Filling

Put in the blender the oil and garlic and beat them.

Stop the blender. Smash Feta with your hand and add it into the mix.

Beat the mix for another minute.

Empty the content of the blender in a bowl.

Grate all remaining cheese. Put them in the bowl and stir.

Peppers

Wash the peppers and cut their stalk.

Cut them with a knife lengthwise to fill them easily. 

With your hand remove the seeds from each pepper.

Clean the parsley and wash it. Cut it into small pieces. Put it into the bowl with the cheese and mix with your hand.

Take a pepper, open it and stuff with 1 TB of filling.

Press the two halves of each pepper to close it.

Place the peppers in an ovenproof dish, next to each other.

Put 80 ml of water in the dish.

Cover the dish with foil. 

Put the baking dish in the bottom track of the oven.

Bake at 200 degrees Celsius for half an hour. 

Uncover the baking dish. Look at the stock’s quantity.

Usually peppers release a lot of stock. 

If the stock is too much, cook until most of it evaporates. 

When the peppers are ready, they have little sauce. 

These peppers are offered as an appetizer and accompany very well meat dishes..