Ingredients
- 4 bell peppers, halved and seeds removed
- 1½ cups labneh
- 2 tablespoons olive oil
- 1 clove garlic, finely minced
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped (optional)
- 1/4 teaspoon red chili flakes (optional)
Directions
Step 1:
Preheat the oven to 375°F (190°C).
Step 2:
Place bell pepper halves on a baking tray, cut side up.
Step 3:
In a bowl, mix labneh, garlic, salt, and black pepper until smooth.
Step 4:
Fill each pepper half generously with the labneh mixture.
Step 5:
Drizzle olive oil over the stuffed peppers.
Step 6:
Bake for 20–25 minutes until peppers are tender.
Step 7:
Garnish with fresh herbs and chili flakes before serving.
