in Spain

Spicy stuffed pointed peppers

updated

Spread the love

Ingredients for 4 servings:

  • 2 pointed peppers, red
  • 150 g sheep’s cheese
  • 3 stalks of thyme
  • 1 sprig(s) rosemary
  • 3 tbsp olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

for the tapas buffet

1. Halve the pointed peppers lengthwise and remove the seeds. Heat an oiled grill pan. Grill the pepper halves open-side up over high heat for 4 minutes. Turn over and grill for another 3 minutes. 2. Mash the cheese with a fork. Finely chop the thyme leaves and rosemary needles, toss with the oil, and mix with the feta cheese. Fill the peppers with the cheese mixture.

Facebook Comments

Written by John Myers

Professional Chef with 29 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.

Asian chicken stir-fry with bacon and sweet fried potatoes

Nutty kohlrabi and carrot salad