Baked pepper boats with creamy ham and cheese filling

Ingredients for 4 servings:

• 3 medium-sized red peppers
• 250 g cooked ham
• 4 m.-large mushrooms
• 2 spring onions
• 1 clove(s) garlic, or more
• 2 tbsp tomatoes, dried
• 3 tbsp sour cream
• 2 tsp goat cheese, or cream cheese
• Parsley, chopped
• e.g. chili pepper(s)
• n. B. Oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the peppers, remove the stems, and cut into quarters. Remove the seeds and white pith. Dice the mushrooms, ham, and tomatoes, and finely slice the spring onions. Crush or finely chop the garlic. Fry in a little oil, if desired, but this is not necessary. Then mix everything in a bowl with the sour cream and goat cheese. Add the chopped parsley and season with salt and pepper. Add a little fresh chili, if desired. Fill the pepper quarters with the mixture and place in a preheated oven at 180°C for about 20 minutes. Serves 4-6 as a starter, or 2-3 as a main course.