Summary

Ingredients

• 4 large pointed peppers, red (about 350 g)
• 75 g sheep cheese
• 2 cloves garlic)
• 0.5 teaspoon ½ oregano, dried
• 0.5 teaspoon ½ rosemary, dried
• Salt and pepper, black from the mill
• 1 tablespoon lemon juice
• 1 tablespoon olive oil

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Instructions

1. Preheat the oven to 250 degrees, if possible with the grill switched on. Wash the peppers, carefully cut out the stalk and remove the seeds and partitions through the opening without damaging the pods. Place on a baking sheet with parchment paper and bake in the oven for 5 minutes until the skin turns black and bubbles, then turn the pods over and roast on the other side for about 5 minutes. Take out of the oven and let cool down for about 10 minutes. Peel off the skin while it is still warm.
2. Cut the sheep`s cheese into strips approx. 2 cm wide and ½ cm thick. Peel the garlic and chop in to fine slithers. Scatter the herbs on a plate and mix with the garlic. Turn the sheep`s cheese strips in the herbs and garlic and fill the peppers. Lightly salt and pepper the pods on the outside and put them in the hot oven for another 5 minutes. Then remove, arrange on a platter and drizzle with lemon juice and olive oil. Serve warm with other starters.
3. Tip: Instead of pointed peppers, you can also use normal red peppers that are halved lengthways.