John Myers
Ingredients for 1 servings:
- 1 large pointed pepper
- 1 large tomato(s)
- 1 handful of arugula
- 1 small shallot(s) or onion
- 1 ball of mozzarella, approx. 125 g each
- 5 tsp sour cream
- some salt and pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
low carb, vegetarian, baked, quick to prepare
Preheat the oven to 180°C (top and bottom heat). Drain the mozzarella well and slice. Wash the arugula and pat dry. Wash the pointed peppers, halve them lengthwise, and remove the seeds. Slice the peppers so that both halves lie flat on the surface. Dice the shallot or onion. Season the sour cream with a little salt and pepper, add the diced shallots, and mix. Spread the sour cream between the pepper halves. Wash the tomato, remove the stem, deseed the tomato, and dice the flesh. Spread the diced tomatoes over the sour cream mixture. Spread the arugula evenly over the tomatoes and top with the mozzarella slices. Bake the pepper boats in the oven on the middle rack for about 10 minutes. Please use only pointed peppers, as regular peppers are not suitable for the short baking time.
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