pointed pepper boats

Ingredients for 1 servings:

• 500 g pointed peppers, red
• 200 g sheep’s cheese
• 3 tbsp, heaped crème fraîche
• 2 cloves garlic, depending on size also 3
• 1 tbsp tomato paste
• salt and pepper
• olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

filled with sheep’s cheese cream

Halve the peppers, remove the stems, and deseed them. For the cream, crumble the feta cheese in a bowl and mix well with the remaining ingredients until smooth. Season to taste and fill the pepper halves evenly. Place the filled boats on a baking sheet lined with baking paper and drizzle with olive oil. Bake in the oven at 200°C (top/bottom heat) for approx. 20-30 minutes. The peppers will begin to brown slightly, and the aroma will let you know when they’re ready. A summer barbecue version: Remove the stems and seeds from the pointed peppers, but do not halve them. Fill with the cream, wrap tightly in aluminum foil, and place on the grill.