John Myers
Contents
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Ingredients
- 4 Pointed peppers
- 200 g Sheep milk cheese
- 70 g Creme fraiche Cheese
- 1 Onion
- 2 Tomatoes
- 1 glass White wine
- Salt
- Pepper from the grinder
- Paprika
- Chilli
- Thyme
- 1 tbsp Olive oil
Instructions
- Peel the peppers with the peeler
- Cut off the stalk and hollow it out
- Peel and finely dice the onion and tomatoes
- Mash the sheep's cheese with creme fraiche in a bowl with a fork, salt, pepper, and season with paprika, chilli and thyme
- Fill the peppers with the cheese mixture
- Heat the olive oil in a pan
- Sauté the onion in it, add the tomatoes, season with salt and pepper and then deglaze with the white wine
- Put the onion and tomato sauce in ceramic molds and add the filled peppers
- Bake in the oven at 190 degrees for about 20 minutes
- with flatbread or baquette
Nutrition
Serving: 100gCalories: 336kcalCarbohydrates: 1.1gProtein: 11.2gFat: 31.9g
