Bell peppers with cheese-olive filling

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
• Garlic
• Fresh SanLucar Herbs: thyme, basil and rosemary
• Salt and pepper as coarse as possible

Preparation:

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.

Now cut the sheep cheese and Mozzarella into small cubes (about 1 cm wide). Halve the olives and remove the pits if necessary. Finely chop the garlic together with the herbs. Combine cheese, olives and garlic-herbs mixture. Place the halved bell peppers in an ovenproof baking pan, fill with the cheese mixture and season with salt and pepper. Bake in the oven for about 15 minutes. Ready to serve!

There are no limits to creativity when it comes to stuffing: if you don’t like olives, you can replace them with roasted pine nuts, for example. It also tastes delicious if you add some canned tuna to the mixture.

Note: When buying tuna, please make sure it was caught in a dolphin-friendly way. Pay attention to the label »No driftnets. Controlled fishing«.