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Dairy
Easy
50 Minutes
Diets 
A cheesy twist on the classic stuffed pepper, this makes a luscious side dish. Who can resist a puff pastry base?
16 ounces (450 grams) Gefen Puff Pastry Sheets, defrosted
10 colored mini peppers
7 ounces (200 grams) feta cheese
1 and 3/4 ounces (50 grams) mozzarella cheese
1 cup (250 milliliters) heavy cream
6 and 3/4 ounces (200 milliliters) sour cream
3 and 1/2 ounces (100 grams) mozzarella cheese
2 eggs
salt, to taste
pepper, to taste
1 tablespoon za’atar
10 Gefen Black Olives, cut into coarse pieces
Combine feta and mozzarella cheeses in a small bowl.
Using a sharp knife, make a lengthwise slit in the peppers, without cutting to the ends. Fill with cheese mixture. Make sure to fill completely for especially tasty results.
Roll out the dough a bit. Place it in a 10-inch (26-centimeter) pie pan or a long loaf pan and push the dough up the sides.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Mix together all sauce ingredients and spread over the dough in the pan.
Arrange stuffed peppers on top, open sides up. Bake for 40 minutes or until golden.
Photography: Boaz Lavi Styling: Anat Lebel
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