Cheese Stuffed Bell Pepper

Preheat the oven to 220°C / Th 7-8.

Cut the tops off 8 peppers and remove the seeds and seed walls from the insides. Set aside the tops. Set them in the UltraPro 3.3L.

Peel the tomatoes using the Click Series: Universal Peeler, cut them in half, then remove the seeds. Peel the 2 remaining peppers and remove their stems and the seeds.

Using the Chef Press Dicer 10 mm, dice the feta cheese, the tomatoes and the 2 peeled peppers.

Peel the onion and the garlic, then chop them with the parsley using the Smooth Chopper.

Thinly slice the olives using the Utility Knife.

Combine the diced feta, tomatoes and peppers in the That’s a Bowl 4.5L. Add the contents of the Smooth Chopper, olives and bread crumbs, then season with salt and pepper.

Stuff the 8 peppers with the mixture from the That’s a Bowl and place the tops back on. Using the Basting Brush, baste each pepper with olive oil, and season with salt and pepper.

Cover and bake in the oven for 1h.