Stuffed Peppers

Rinse radishes, clean, slice or shave into fine sticks.

Stir through with yogurt. Season with paprika, pepper, salt, sugar, a tiny bit of lime juice and lime zest. Cover and set aside.

Clean peppers, cut in half diagonally once, remove seeds, rinse and dry.

Rinse wild garlic, shake dry and chop finely. Stir through with feta cheese and milk and season with salt, pepper, remaining lime juice and remaining lime zest. Place the cheese mixture in a piping bag with a large nozzle and pipe into the pepper halves.

Mix egg in a deep plate. Turn peppers first in flour, then in egg, lastly in the breadcrumbs on the other side. Repeat all together to make peppers nice and crispy. Roast pecoroni in sufficiently hot oil for 5 min. all around.

Drain on kitchen roll and bring to the table with the yogurt sauce.

Serve with: Pita bread – Drinks Tip: Red wine, e.g. Merlot

Duration of preparation: 35 min Duration of preparation: 10 min

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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