Summary

Ingredients

• 1 large pointed pepper
• 1 large tomato (s)
• 1 handful rocket
• 1 small shallot (s) or onion
• 1 scoop mozzarella, approx. 25 g each
• 5 teaspoon sour cream
• some salt and pepper

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Instructions

1. Preheat the oven to 180 ° C top and bottom heat. Drain the mozzarella well and cut into slices. Wash the rocket and pat dry. Wash the pointed peppers, cut in half lengthways and remove the seeds. If possible, cut the pod so that both halves are straight. Cut the shallot or onion into small cubes. Season the sour cream with a little salt and pepper, add the shallot cubes and mix.
2. Distribute the sour cream in the pepper halves. Wash the tomato, remove the stalk, core the tomato and cut the pulp into cubes. Spread the tomato cubes on the sour cream mass. Spread the rocket evenly on the tomatoes and cover with the mozzarella slices.
3. Bake the bell pepper boats in the oven on the middle rack for about 10 minutes.
4. Please only use pointed peppers, as normal peppers are not suitable for the short baking time.