Peppers stuffed with corn and feta

Peppers stuffed with corn and feta

Category: Vegetable and fruit dishes

Ingredients
Pepper	8 pcs.
Canned corn	1 b (340 g)
Chees Feta	150 g
Parsley	bunch
Green onion	2 per.
Breadcrumbs	50 g
Bulb onions	3 pcs.
Tomatoes in their own juice	500 g
Sour cream	100 g
Vegetable oil	2 tbsp. l.
Salt pepper	taste

Cooking method

• Cut the onion into small cubes, fry in vegetable oil until transparent and beautiful golden brown. Add finely chopped tomatoes with juice and simmer for 2 minutes. Remove to cool.

• Open a can of corn, drain the liquid but do not pour it out. Put the corn in a deep bowl. Add feta, cut into 1 cm cubes (I have my own spiced cheese). Chop the parsley finely - add the stems to the filling, set aside the leaves for sprinkling the finished dish. Add finely chopped green onions.

• Add breadcrumbs and sour cream. Add salt and pepper to taste.

• Add the sautéed onions and tomatoes.

• Mix everything well. The filling is ready.

• Cut the large peppers in half, leaving the tail. Leave the little ones intact. Clear from seeds and partitions. Fill with the filling and place in a greased baking dish.

• Cut the tomatoes in their own juice into small pieces and, together with the juice from the tomatoes and corn, pour evenly over the peppers. They should be covered with liquid by 1.5-2 cm. If necessary, add boiling water.

• Place in a preheated oven and bake at 180 degrees for 35-40 minutes until tender. Take a look in your oven.

• Serve ready-made peppers with sour cream, sprinkle with parsley.
• Bon Appetit!
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Time for preparing:

1 hour

Cooking program:

Multicooker, oven

Note

Here is an experimental recipe for filling on the theme - "from what was, then put it." We really enjoyed