INGREDIENTS

four yellow sweet peppers
10 ounces of sheep’s milk cheese
3 small tomatoes
a couple of scallions
2 ounces each of green and black olives
a few cloves of garlic
1/8 cup of chopped parsley
1 tsp fresh thyme

PREPARATION

Preheat oven to 400° F. Halve and seed four yellow sweet peppers and mash about ten ounces of sheep’s milk cheese. Take three small tomatoes and blanch for a few seconds in boiling water, then peel and seed them. Finely chop a couple of scallions and a few cloves of garlic and sauté them in olive oil. Pit and chop two ounces each of green and black olives. Combine all ingredients in a bowl adding 1/8 cup of chopped parsley and 1 tsp fresh thyme. Stuff your pepper halves and bake for about thirty minutes until tender.