Pointed Peppers Filled with Sheep Cheese

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 336 kcal


  • 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


  • 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


Serving: 100gCalories: 336kcalCarbohydrates: 1.1gProtein: 11.2gFat: 31.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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