Cheesy Stuffed Peppers

Preheat oven to 200ºC (390ºF).

Slice off the top of the peppers and remove the seeds. Cut the peppers from top to bottom only on one side.

Crush feta with a fork. Add cream cheese and enough milk to form a creamy paste. Add 2 tablespoons of the olive oil, grated garlic, chopped herbs and salt and pepper to taste. Fill the peppers with the paste and place them in a lightly oiled casserole dish.

Remove the core of the tomatoes and score them lightly crosswise on the opposite side. Place them between the peppers and sprinkle them lightly with salt. Pour remaining tablespoon olive oil over the vegetables and bake for about 40 minutes.

Serve with baguette and green salad.