Stuffed pepper boats with zucchini, Gorgonzola and olives

Ingredients for 1 servings:

• 1 large red pointed pepper
• 1 small zucchini
• 10 olives, green or black
• 80 g Gorgonzola, approx.
• n. B. Pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

low carb, vegetarian, only for Gorgonzola and olive lovers

Preheat the oven to 180°C (top and bottom heat). Wash the pointed peppers, halve them lengthwise, and remove the seeds. Cut the pods so that both halves lie flat on the surface. Wash the zucchini and cut into small cubes. Chop the olives as well. Mix both ingredients together and place them in the pepper halves. Cut the Gorgonzola into pieces and top the vegetables with them. Bake the pepper boats in the oven on the middle rack for about 7-8 minutes. Season with pepper if desired before serving. Please use only pointed peppers, as regular peppers are not suitable for the short baking time. This dish has an intense flavor of Gorgonzola.