John Myers
Filled Pointed Peppers with Cheese Sausages and Tomato Sauce
The perfect filled pointed peppers with cheese sausages and tomato sauce recipe with a picture and simple step-by-step instructions.
- 3 Red Extra long pointed peppers
- 3 Cheese Viennese
- Cream cheese with chilli pepper
- 2 Kl. Cans Pizza tomatoes
- 1 Onion
- 1 Tbsp. Butter
- 100 ml. Cream
- Salt
- Pepper
- Dried oregano
- Dried basil
- Cut the lid off the peppers and carefully hollow them out, wash and pre-cook with a little water in the oven at 220 ° C for approx. 10 minutes.
- Take the peppers out of the oven, let them cool, about 2 tbsp each. Put in the cream cheese, slide in a sausage and continue to cook in the oven for about another 10 minutes.
- Peel the onion, dice it finely and sauté in the butter until translucent, add the pizza tomatoes and the cream, season with salt, pepper, basil and oregano, and use a hand blender to make a creamy soup.
- Arrange the filled peppers on plates, pour the tomato sauce over them and serve.
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