INGREDIENTS
- 12 bell peppers, medium
- For the filling
- 200g katiki DOMOKOS
- 200g cream cheese
- 200g light cream cheese
- 2 tsp. sweet paprika sweet
- 4 tsp. olive oil soup
INSTRUCTIONS
Preheat the oven to 180 degrees. In a pot of plenty of boiling salted water, blanch the peppers for 10 minutes. Take them out and place them on absorbent paper to dry.
With the help of a small knife, remove all the pieces of skin that have come off the peppers, cut off the upper part where the stem is and set them aside.
Prepare the filling: Pour the three cheeses into a bowl and melt them with a fork to become a mass. Add the paprika, olive oil and dill. Mix them well to make a uniform mixture. With a thin spoon, fill the peppers by pressing lightly so that the mixture reaches deep. Be careful not to break the peppers.
Place the peppers on a tray, pour olive oil over them, lightly pepper and bake in the oven for 15 minutes.
