Pointed peppers with sheep's cheese cream

Ingredients for 3 servings:

• 6 pointed peppers
• 200 g sheep’s cheese
• 200 g crème fraîche
• e.g. salt and pepper
• n. B. herbs
• n. B. Oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

low carb, vegetarian, for a casserole dish or baking tray

Carefully deseed the pointed peppers. It’s best to cut out the stems and knock out the seeds. The pointed peppers should be left whole. Crumble the feta cheese into a bowl and mix with the crème fraîche to form a cream. Season to taste with salt, pepper, and herbs of your choice. Now fill the peppers with the cream. This is best done using a freezer bag, into which you fill the mixture and cut off a small corner at the bottom, or with a piping bag with a small nozzle. Place the stuffed peppers either in a baking dish or on a baking sheet that has been previously lined with aluminum foil and brushed with oil. Brush the pointed peppers with a little oil. Bake in a preheated oven at 200°C (top/bottom heat) for approx. 20-25 minutes on the middle rack. Serve with a salad or as an appetizer. Or as a non-low-carb dish with rice. Note from the chef’s recipe editor: If you don’t want to use aluminum foil, use parchment paper or baking paper for the baking sheet. If you use lemon juice and salt, this is recommended for health reasons.