Pointed Peppers – Boat

Summary

Ingredients

• 500 g pointed peppers, red
• 200 g sheep cheese
• 3 tablespoon crème fraîche, heaped
• 2 cloves garlic, depending on size also 3
• 1 tablespoon tomato paste
• salt
• pepper
• olive oil

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Instructions

1. Halve the peppers, remove the stalk and core.
2. For the cream, crumble the sheep`s cheese in a bowl and mix well with the remaining ingredients until a smooth mass is formed. Season to taste and fill the pepper halves evenly.
3. Place the filled boats on a baking tray lined with baking paper and drizzle with olive oil.
4. Bake in the oven at 200 ° C for about 20-30 minutes. The peppers begin to brown slightly and the scent will tell when they`re done.
5. The grill variant for the summer:
6. Remove the stalk from the pointed peppers and core, but do not cut in half. Fill with the cream, wrap tightly in aluminum foil and place on the grill.