Stuffed Romano Peppers
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 5 romano pepper (halved, one finely diced)
- ½ onion (finely diced)
- 2 cups Feta
- ¼ cup Crème fraiche
- 1 egg yolk
- 2 Tbsps Parmesan
- 2 Tbsps freshly chopped thyme
- olive oil (for the dish)
Preparation steps
1.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and brush an oven-proof dish with oil.
2.
Heat the oil in a frying pan and fry the pepper halves over a high heat for approx 2 minutes. Remove from the pan and leave to cool.
3.
Gently fry the diced pepper and onion in the same pan for approx. 5 minutes, then leave to cool.
4.
In a bowl, mash the feta with a fork and mix with the crème fraîche, egg yolk, parmesan, thyme and diced pepper. Season to taste with salt and ground black pepper.
5.
Spoon the mixture into the pepper halves, smooth flat and place in the dish. Bake for 20-25 minutes until the cheese is golden. Arrange on plates and serve with fresh baguette if desired.
