Eggplant and Bell Peppers Stuffed with Feta and Olives

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Average: 5 (2 votes)
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Eggplant and Bell Peppers Stuffed with Feta and Olives
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
Ingredients
2
2
250 grams
Feta cheese (diced)
400 grams
Tomato flesh (diced)
100 grams
black Olives (chopped)
4 tablespoons
2 teaspoons
Oregano (finely chopped)
freshly ground Pepper

Preparation steps

1.

Rinse the eggplants and bell peppers. Halve the eggplant lengthwise and scoop out from the middle with a sharp spoon, leaving about 1 cm (approximately ½ inch) wide margin.

2.

Halve the bell peppers lengthwise, and remove seeds and ribs.

3.

Season the eggplant and bell pepper halves from the inside with salt and pepper.

4.

Mix the feta, tomato dices and chopped olives together, season with salt and pepper, and stir in the oregano. Stuff the feta mixture into the eggplant and bell pepper halves, and sprinkle with olive oil.

5.

Place the stuffed eggplant and bell peppers on a greased baking sheet and bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 420°F) for about 25 minutes.