Summary
| Prep Time | 10 mins |
| Cook Time | 8 mins |
| Total Time | 18 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 large pointed pepper, red
- 1 small zucchini
- 10 olives, green or black
- 80 g Goronzola, approx.
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top and bottom heat. Wash the pointed peppers, cut in half lengthways and remove the seeds. If possible, cut the pod so that both halves are straight. Wash the zucchini and cut into small cubes. Also cut the olives into small pieces. Put both mixed together in the pepper halves. Cut the Gorgonzola into pieces and cover the vegetables with it.
- Bake the bell pepper boats in the oven on the middle rack for approx. 7 - 8 minutes. Before serving, season the boats with pepper.
- Please only use pointed peppers, as normal peppers are not suitable for the short baking time. This dish tastes intensely like Gorgonzola.
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