Original name: Cheese-stuffed peppers

Origin: Serbia

10 bell peppers
3 leeks
400 g feta cheese
2 eggs
2 tomatoes
extra-virgin olive oil
ground black pepper

Cut off leeks and wash them in a pan with a little oil.
Wash the peppers, cut the petiole and remoove the seeds.
In a container whisk the eggs with the fork, add crushed cheese. Add some salt and pepper, tasting and deciding when enough. Combine the cheese with leeks.
In each pepper put a bit of oil and fill with cheese and leeks.
Cut the tomatoes into washers and use them to close the peppers.
Place peppers stuffed in a pan (preferably standing), close them with the film and cook in the oven at 250 ° C for about 45 minutes.