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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Cook the vegetables at 200 ° C top / bottom heat in the preheated oven for about 40 minutes.
- It goes well with fresh baguette or ciabatta.
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