Summary

Ingredients

• 20 red pepper (s)
• 20 bell pepper (s), green, oblong
• 5 zucchini
• 3 eggplant (s)
• Beans (giant white beans)
• 200 g sheep cheese
• 200 g cream cheese
• 3 cloves garlic, or more
• 1 teaspoon sambal oelek
• pepper
• olive oil
• Parsley smooth
• milk

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Instructions

1. Halve and core the red bell pepper and remove the white inner skins. Place skin up on a baking sheet and sizzle under the grill until the skin is black and blisters. Place in a plastic bag while hot until you sweat, then remove the skin.
2. Core the green Turkish peppers, cook in the oven in a saucepan with a little water until al dente. Cut the zucchini and aubergines into thin slices and fry them on both sides in a grill pan. Marinate giant white beans with garlic, olive oil and a lot of green leaf parsley. Mix the sheep`s cheese cream with cream cheese, a little milk, garlic, sambal oelek and pepper to a creamy mixture.
3. Brush the cooled flesh of the peppers with the cream, roll up and fix with toothpicks. Fill the Turkish peppers with the cream. Brush the zucchini slices and aubergine slices with the mixture, roll up and fix.
4. Let everything go through for 1 day if possible.