How to make
I washed and dried the peppers and cut off their lids with the stem and carefully removed their seed part. I put the lids with the stem in the already empty pepper, so that I know which belongs to which.
In a bowl, I crumbled the white cheese very finely, added the eggs and the finely chopped parsley and mixed them well.
I peeled the tomatoes and cut them into thin slices.
I greased the bottom and sides of a 13x10″ (34x26 cm) baking pan with oil and distributed the tomato slices.
I filled each pepper with the mixture, by not overfilling it, sprinkled with some breadcrumbs and put the lid with the stem on.
I arranged them lying down, so that they were close together and with the point of the knife I made two small slits on top.
I added 60ml of lukewarm water into the baking pan and drizzled the stuffed peppers with a little more oil.
I put them to bake in a fully heated oven at 370°F (190°C) for about an hour or until they were visibly done, softened and had aquired an appetizing color.
On the 45th minute I turned them over, but you can skip that. It is important, that at the end of baking, their peel is easy to remove.
I served the peppers slightly chilled and accompanied by a salad. They can be eaten both warm and cold.
Enjoy your meal!
You can also prepare half a dose if only one or two people are going to eat them.
I prepared a whole tray, because I want to have some for 1-2 days.
Dolma peppers are also very suitable for this dish.
The oven-roasted feta stuffed peppers are very tasty.
