Malzemeler
4 red bell peppers
200 g strained white cheese
2-3 tablespoons finely chopped walnuts
3–4 tablespoons finely chopped parsley
2 teaspoons Livvy Olive Oil
Salt (depending on the saltiness of the cheese)
Tarifler
Roast the peppers on the stove, in the oven, or in a toaster oven. To make them easier to peel, cover them after roasting and let them sit for 5–10 minutes, then peel them.
Place the cheese in a bowl. Add the walnuts, parsley, and olive oil, then mix. Add a pinch of salt if necessary. Slice the peeled peppers lengthwise; if they are large, you can cut them in half. Fill them with the mixture you prepared. Serve warm or cold. Drizzle with a little olive oil if desired.
