Baked stuffed sweet peppers with cherry tomatoes, feta and thyme
4 servings
37 minutes
Baked stuffed sweet peppers with cherry, feta, and thyme are a true masterpiece of Yugoslav cuisine, reflecting its simplicity and love for fresh ingredients. Sweet peppers baked until tender are filled with a fragrant mix of cherry, salty feta, and spicy thyme, creating a harmony of flavors. Basil leaves add fresh notes while olive oil enhances the richness of the dish. This dish is perfect as a light dinner or an impressive appetizer that can adorn any table. Warm, juicy, and infused with Mediterranean aromas, these stuffed peppers embody summer gastronomy that one wants to try again and again.
1
Preheat the oven to 200 degrees.
2
Cut the peppers in half lengthwise and remove the seeds. Place them on a baking sheet cut side up.
- Red sweet pepper: 2 pieces
3
In a bowl, mix cherry tomatoes, crumbled feta, thyme, and chopped basil. Season with salt and pepper. Fill the peppers with the mixture and drizzle with olive oil.
- Cherry tomatoes: 200 g
- Feta cheese: 50 g
- Chopped fresh thyme: 1 teaspoon
- Basil leaves: 8 pieces
- Freshly ground black pepper: to taste
- Extra virgin olive oil: 1 tablespoon
4
Cover with a sheet of foil on top and send to the oven for 30 minutes until soft.
5
Remove the foil and let it brown for about 15 minutes. Serve warm.
