Baked Pointed Peppers Filled with Herb and Sheep Cheese Cream

Summary

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

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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.