Stuffed Peppers with Sheep’s Feta

By 10th November 2019 November 14th, 2019 No Comments

Today we are talking about sheep cheese,

It’s a cheese that’s (apparently) increasing in popularity.

But why?

People who develop intolerances find that sheep milk products are the only dairy products they can safely eat (patients who are unable to digest either cow’s or goats’ milk have had no trouble with sheep milk).
Large consumption of sheep milk is thought to lead to longevity. Bulgarian shepherds are noted for they’re exceptionally long lives, presumably from a diet of the produce of their sheep. Because of its high calcium content, sheep milk is also very good for the prevention of osteoporosis and for those people already suffering from it.
Sheep milk is the most nutritious milk on sale in the world today. The only other milk that can be compared with it would be that of the camel and the water buffalo.
Sheep milk is ideal for cheese production as it contains double the number of solids compared to cow or goats milk. Where ten litres of cow milk is used to make 1 kg of gouda cheese, only five litres of sheep milk is used.
I’m not going to knock dairy, because I believe NZ dairy is leading the world in sustainable farming and milk quality but we can look at other dairy options.

Stuffed peppers with sheep’s feta

(serves 6)

  • 2 peppers, cut in half and deseeded
  • 150g sheep’s feta
  • 12 dates, roughly chopped
  • 1 cup almonds, roasted, roughly chopped and seasoned
  • ½ red onion
  • fronds of 1 fennel bulb
  • 4Tbsp Grove avocado oil

Preheat oven to 180*C. Cut the peppers in half lengthways and remove the seeds. Mix the sheep’s feta, dates, almonds and red onion in a bowl. Stuff the peppers with the feta mix, and bake in the hot oven for 12 minutes.
Lay the stuffed peppers on a serving plate and garnish with the fennel fronds and a big glug of Avocado oil.