Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 3 peppers, colored
- 3 stalks thyme
- 3 stalks basil
- 2 tablespoon vinegar (white wine vinegar)
- salt and pepper
- 1 pinch (s) sugar
- 2 tablespoon olive oil
- 200 g fresh oat cheese (roll), alternatively feta cheese
Print Recipe
Pin Recipe Instructions
- Clean the washed peppers and quarter them lengthways. Place on a baking sheet skin side up. Roast in a preheated oven at 225 ° C for about 15-20 minutes (the skin then forms dark blisters). Remove.
- Cover with damp kitchen paper and leave to cool for approx. 10 minutes, then peel the skin.
- Wash and pluck herbs. Mix the vinegar, salt, pepper and sugar, beat in the oil and thyme. Cut the cheese into 12 pieces and turn them in them.
- Roll a piece of cheese into a pepper quarter and pin it (with toothpicks). Drizzle with the marinade and let it steep for at least an hour. Garnish with basil leaves.
- Grissini, for example, go well with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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