Pointed Peppers with Spicy Sheep`s Cheese Filling
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 peppers (pointed peppers), yellow
- 300 g sheep cheese
- 150 ml cream
- 2 hot peppers, one yellow and one red
- 4 clove (s) garlic
- 6 clove (s) garlic
- 2 sprigs parsley, smooth
- 1 teaspoon thyme, dried
- olive oil
- salt
Print Recipe
Pin Recipe Instructions
- Cut off the upper ends of the peppers, carefully pull out the peppers, wash and drain well.
- Finely dice 6 cloves of garlic. Finely dice the remaining garlic and mash it with a little salt. Core and finely chop the peppers. Wash the parsley, shake dry, cut the leaves into small pieces.
- Put the peppers on a baking sheet, drizzled with olive oil and lightly salted, in the preheated oven (approx. 100 degrees) for about 15 minutes. Then turn the pods over, drizzle with olive oil again, season with salt, sprinkle with the finely diced garlic and put in the oven for another 15 minutes. After the process, the peppers should cool down.
- In the meantime, finely mash the sheep`s cheese, mix with the mashed garlic, thyme, peppers, parsley and cream to form a firm cream. Possibly season with salt.
- Fill the cold peppers with the sheep`s cheese cream. Serve the filled pods with the grilled garlic and olive oil.
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