Peppers Stuffed with Egg and Cheese

Wash 1 kg Red Peppers well. Slice off the tops, deseed them, and lightly salt the insides.

In a mixing bowl, lightly beat 5 pieces Eggs size L. Crumble in 350 gr White Brined Cow Cheese and stir to combine. If the filling seems too runny, whisk in 10 gr Flour to thicken it slightly, then fold through the finely chopped 10 gr Parsley.

Generously spoon the filling into each pepper. Dip the open tops into a shallow dish of flour to seal in the mixture. Pack the peppers tightly into a lightly greased baking dish and drizzle with 2 ¹/₄ tbsp Sunflower oil.

Preheat the oven to 180°C. Bake the peppers for 50–60 minutes until tender and the filling is set and lightly golden.

Serve hot, sprinkled with fresh chopped parsley.