Peppers Stuffed with Chestnut Mushrooms and Feta Cheese

Rinse the peppers, cut them in half, remove the seeds and the white inner skins. Brush the peppers with oil and put them in a heated oven (approx. 180 degrees convection) to color a little. Meanwhile, clean the mushrooms, cut them into slices and sauté them in a non-stick frying pan with 1 tbsp olive oil to evaporate the liquid. Then season with salt and pepper. Finely chop the garlic cloves, chop the parsley as well, mix with olive oil to taste and toss through. Fold in the cayenne pepper. Fold the mushrooms into the oil, about pull. Remove the peppers from the heat and fill with the mushrooms. Divide the feta cheese into 8 portions and place on top of the peppers. Place the peppers in an ovenproof dish and bake in the oven repeatedly for about 8-10 minutes, if available, turn on broiler briefly towards the end. Serve with Turkish pita bread.

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