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Roasted peppers

If the cheese is too salty, before consumption put it in cold water and store it in the fridge for several hours. Once opened, it should be conserved in salty brine in the fridge (2-3 table spoons of salt dissolved in 1 liter of cold water).

Ingredients:

2 servings

4 red peppers

1 egg

1 tbsp flour

200 g ALBENA^® cheese

2 tbsp finely chopped parsley

30 g oil

Method:

Cut the top part of the peppers and empty them. Crumble the cheese using a fork and mix with the egg, the flour, and the chopped parsley. Spoon the mixture into the peppers and add some flour on top. Oil a baking tray, lay the peppers on it and sprinkle them with oil. Cook in a pre-heated oven.