Pointed Peppers – Boat
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- Halve the peppers, remove the stalk and core.
- 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.
- Place the filled boats on a baking tray lined with baking paper and drizzle with olive oil.
- 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.
- The grill variant for the summer:
- 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.
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