Baked Pointed Peppers Filled with Herb and Sheep Cheese Cream

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 3)

Ingredients

  • 500 g pointed peppers
  • 200 g sheep cheese
  • 100 ml cream
  • 2 tablespoon olive oil
  • 1 tablespoon thyme, fresh, finely chopped
  • 1 tablespoon oregano, fresh, finely chopped
  • 1 tablespoon parsley, fresh, finely chopped
  • 1 clove garlic, finely chopped
  • some chili powder
  • Salt and pepper, to taste
  • 6 cocktail tomatoes
Baked Pointed Peppers Filled with Herb and Sheep Cheese Cream
Baked Pointed Peppers Filled with Herb and Sheep Cheese Cream

Instructions

  1. Mash the sheep`s cheese with a fork and mix with the cream, olive oil, garlic and herbs to a creamy cream. Season to taste with chilli, salt and pepper.
  2. Cut the pointed peppers lengthways from top to bottom and about 2 cm across so that you can open them up and remove the seeds. Fill with the sheep`s cheese cream. Remove the stalk from the top of the cocktail tomatoes, cut lightly crosswise and add a little salt. Put the pointed peppers and the cherry tomatoes in an ovenproof dish that has been greased with olive oil and drizzle a little more with olive oil.
  3. Cook the vegetables at 200 ° C top / bottom heat in the preheated oven for about 40 minutes.
  4. It goes well with fresh baguette or ciabatta.

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