Stuffed Peppers

Rinse the peppers, chop the lids with the stem, remove the seeds and separating skins.

Chop the shallots and garlic. Cut the zucchini, melanzani and tomatoes into 1 cm cubes, also cut the feta cheese into cubes.

Sauté shallots in a frying pan with olive oil, add garlic, zucchini and melanzane, stir in paradeis pulp and sauté for 5 minutes until soft. Season with salt and pepper. Chop kitchen herbs and add with the paradeis. Finally, stir in feta cheese and long grain rice, season to taste and fill the peppers with it, placing the lids on top.

Place the peppers in an ovenproof dish, fill with vegetable soup and cook in a 160 °C oven for about half an hour.

Herb rice goes very well with the stuffed peppers.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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