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
Pointed Peppers – Boat
Pointed Peppers – Boat

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.

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