Mini peppers with spicy goat cheese cream

Ingredients for 1 servings:

• 5 bell peppers (mini snack peppers)
• 100 g goat’s cheese
• 1 shallot(s)
• 2 tsp lemon juice
• 1 tsp harissa
• salt and pepper
• some parsley, fresh
• 1 baguette(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

Tapas, vegetarian

Finely chop the shallot and add it to the goat cheese along with the harissa and lemon juice. Mix with a fork until a smooth cream forms. Season with pepper, salt, and finely chopped parsley. Preheat the oven to 120°C. Cut the “lids” off the baby peppers and remove the sparse seeds. Using a small, pointed spoon, carefully spoon in the goat cheese cream. Stand all the peppers upright in an ovenproof dish and place in the preheated oven. Place the baguette directly next to them to bake. After 10-12 minutes, the goat cheese filling in the pepper bites will be warmed through. Remove the peppers and bread from the oven, slice the bread, and quickly serve both together.