Without a doubt, stuffed bell peppers is a classic of the vegetable kitchen. As a rule, they are served with a filling of mincemeat and rice. But today, we’re presenting it, from a new side with Mediterranean filling.
Ingredients for 4 people:
- 4 SanLucar Bell Peppers (red, green, yellow and orange)
- SanLucar Olive Oil
- 200 g sheep cheese
- 200 g of mozzarella
- 12 black olives
- Fresh SanLucar Herbs: thyme, basil and rosemary
- Salt and pepper as coarse as possible
Preheat the oven to 180 degrees.
Wash the peppers, cut them in half and gently cut out the core with a small knife. Then brush the bell peppers with olive oil.