Baked Pointed Peppers with Cheese Filling
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 5 large pointed peppers, red
- 200 g crème fraîche
- 100 g sheep cheese
- 2 cloves garlic
- 200 cheeses, grated (e.g. Emmentaler or Gouda)
- 500 ml tomatoes, happened
- 1 onion (s)
- Herbs, fresh (e.g. basil, parsley, oregano)
- salt and pepper
- Lemon juice
- sugar
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Remove the lid from the pointed peppers and remove the core.
- Peel the onion and chop finely. Sauté in a little oil until translucent. Briefly sauté the garlic, then deglaze with the tomatoes. Add the rest of the crème fraîche and simmer gently for about 10 minutes, then season with salt, pepper, sugar and herbs.
- Tip: If you want to go very quickly, you can stir the sauce together cold, but you should taste it well.
- While the sauce is simmering, prepare the filling. To do this, mix together 100 g crème fraîche, sheep`s cheese and 100 g grated cheese. Stir in a pressed clove of garlic and season with salt and pepper. Fill the pointed peppers with the cheese cream and place in a greased baking dish.
- Pour the sauce over the pointed peppers.
- Bake at 200 ° C top / bottom heat for about 45 minutes, depending on the oven. After about half the baking time, sprinkle with the rest of the cheese and bake.
- The amount is enough as a main meal for approx. 2 - 3 people. If you also eat a side dish such as pasta or rice, you can calculate about 1 pepper per person (depending on how good the eaters are). The rest of the sauce can be spiced up with a little bread.
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