Preheat the oven to 190 degrees top / bottom heat. If you prefer convection, then use approx. 170 degrees convection.
Use an ovenproof baking dish or other ovenproof dish that does not allow liquid to leak out. Take the pods out of the glass and leave about a coffee cup full of the liquid in the glass.
Cut the sheep`s cheese into as many pieces as there are peppers. A nice piece of sheep`s cheese should be placed in each pod. Slit open the pods on both sides, sink the sheep`s cheese into them and place in the baking dish.
Cut the onion and garlic cloves into thin slices. These are then generously distributed over the pods. If you like this, you can also spread significantly more onions and garlic cloves over the peppers than is stated in the recipe.
Then pour the pickling liquid over the peppers, pepper them as you like and coat everything generously with good olive oil.
Then put the baking dish in the oven for about 40 minutes.
Enjoy the hot treat with fresh bread. You absolutely need this in order to absorb the leaked juice.
Tip, if you also bake your own bread: I always push the peppers onto the oven rack under the bread and simply let them bake with them. This saves energy and with the right bread you can eat right away because both are ready together.
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