Pepper stuffed with feta
Composition / ingredients
3
servings:
Cooking method
1. Bulgarian pepper is washed, baked in an oven preheated to 200 degrees until soft. Then we cut the pepper in half lengthwise, clean the seeds, remove the stems.
2. In a dry frying pan without adding oil, fry the sesame seeds until a light golden blush.
3. Spread a little cheese on half a pepper and fold it in half. We put the blanks in a small baking dish with the seam down.
4. When the first layer of pepper is laid, sprinkle dried herbs on top: hyssop, sage, oregano and thyme, lightly salt, sprinkle with fried sesame seeds.Then we lay the next layer.
4. Pour olive oil over the layers, send them to the oven preheated to 200 degrees and bake for 30 minutes. 
Serve hot on the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Hyssop - 21 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Feta cheese - 290 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Olive oil - 913 kcal/100g
- Table salt - 0 kcal/100g
- Oregano dry - 306 kcal/100g
- Dry sage - 315 kcal/100g
