Wash the pointed peppers and dry them well. Pierce in several places and place in one piece (including the stem) in a pan with hot olive oil. Make sure that the oil does not get too hot and splash! Turn the peppers every now and then - until they are soft and possibly lightly browned (depending on your taste).
Roll the two slices of sheep`s cheese in the breadcrumbs and fry evenly on both sides in another pan with hot olive oil.
Take both out, decorate on a plate and sprinkle some salt on the peppers.
Tip: A cucumber / tomato salad with spring onions goes wonderfully with it.
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