Stuffed Bell Pepper Recipe

Elevate your stuffed bell peppers game with the creamy goodness of Fernglen Farm’s Sheep Milk Labneh. This recipe combines savoury herbs, hearty grains, and vibrant vegetables for a wholesome and satisfying dish that’s perfect for any occasion. This is an easy dish which makes you look like a professional cook, the addition of Labneh brings a fresh zing to the dish, which is perfectly complemented by the peppers and herbs.

Ingredients:

• 4 large bell peppers (any colour)
• 1 cup Fernglen Farm’s Sheep Milk Labneh
• 1 cup cooked quinoa or rice
• 1/2 cup cherry tomatoes, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

• Preheat your oven to  190°C (375°F).
• Cut the tops off the bell peppers and remove the seeds and membranes.
• In a mixing bowl, combine Fernglen Farm’s Sheep Milk Labneh, cooked quinoa or rice, diced cherry tomatoes, chopped parsley, chopped dill, salt, and pepper.
• Stuff each bell pepper with the Labneh mixture, pressing gently to fill them evenly.
• Place the stuffed bell peppers in a baking dish, drizzle with olive oil, and cover with foil.
• Bake for 25-30 minutes, or until the peppers are tender.
• Remove from the oven, let cool for a few minutes, and serve hot.

Enjoy your herbed Labneh stuffed bell peppers as a nutritious and flavourful entree or main course! These are so flavourful, easy and a real crowd pleaser.

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