Stuffed red peppers with eggs and cheese
3 medium red or yellow bell peppers
6 cherry tomatoes
200 g feta cheese
250 g yogurt
5 sprigs of fresh thyme
1 teaspoon dried savory
Pepper and a little salt
Butter and oil
Try to choose the bell peppers of the same size and as wide in their lower part as in their higher part. After washing them thoroughly, halve them crossways. Deseed the pepper halves and gently shorten the stalks of three of them, without piercing the bottom, making six relatively similar cups. Stand them upright in an ovenproof dish, lined with baking paper.
In a bowl, whisk the eggs, yogurt, 20 ml of oil and crumbled feta cheese. Season with black pepper, salt (if necessary), thyme and savory. Tip a knob of butter in each pepper gourd or brush the inside with oil. Then spoon in the egg stuffing. Press a cherry tomato in the middle of the egg mixture, without drowning it completely. Finally, sprinkle with dry savory.
Cook the stuffed red peppers at 180°C until golden brown (about 40-50 minutes). This dish is delicious both hot or at room temperature.