Summary

Ingredients

• 6 pointed peppers
• 125 g mozzarella
• 12 slices bacon (about 150g)
• 60 g cream cheese
• 1 clove garlic
• 1 medium onion (s)
• 1 medium tomato (s)
• 1 teaspoon paprika powder (spicy)
• Herbs, fresh (parsley, chives, etc.)
• salt and pepper
• possibly crème fraîche or milk

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Instructions

1. Wash the pods and remove the core. To do this, the peppers should be cut lengthways and lightly cut on the lid. The lid, i.e. the handle, should not be removed.
2. Filling:
3. Now cut the mozzarella into small pieces, remove the core of the tomatoes, otherwise the filling will be too runny. Now cut the tomato into small pieces, as well as the onion and garlic. Chop the herbs and mix everything together with the paprika powder and cream cheese in a bowl, season with salt and pepper. Tip: if the filling is not smooth enough, you can improve this by adding a little crème fraîche or milk.
4. Now distribute the filling evenly over the peppers and then wrap the bacon strips around them. If possible, all cuts in the peppers should be covered. If necessary, fix the bacon strips with skewers.
5. Tip: if it didn`t work to remove the peppers, you can also attach the lid with 2 skewers or toothpicks.
6. The pointed peppers can now be cooked on the grill (or in a lightly greased pan).