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.