When the weather is so nice and warm in the summer its's better to have a lighter lunch and opt out meat and eggs.
So today's lunch is fairly fast to make and packed with vitamins. In Bulgaria, when the weather is much much warmer in the summers we always had this dish for lunch with fresh peppers and tomatoes from the garden, and home-made cow's milk feta cheese.
Search for peppers that are thin-skinned, green, oblong and medium-sized. Avoid bell peppers.
I had mine from the Middle-Eastern grocery stores.
When fried peppers unlike aubergines for example don't retain the oil, so you can use less oil and don't be afraid for calorie count that much.
4 medium-sized green oblong peppers.
200 gr feta cheese
20 fresh basil leaves finely cut
The cheese will be salted anyway, so you don't need to add more salt.
for the topping:
600 gr canned organic plum tomatoes peeled and chopped
2 sprigs parsley
2-3 tbsp sunflower oil
Wash and seed the peppers, set aside.
Mix the cheese with the basil leaves and stuff the peppers well with the mixture.
Fry in a pan under a lid well on all sides, so that brown crust forms.
Remove from the pan. Be aware that the peppers will release juices and water.
Return the chopped tomatoes to the pan and fry in the oil and pepper juices until thickens about 15 minutes, stirring continuously.
And enjoy! :)