Red Bell Pepper with Sheep Cheese
Red bell pepper with sheep cheese is a recipe with fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 large red bell peppers
- 2 red onions
- 400 g sheep cheese
- 2 tbsp olive oil
- 2 tbsp instant vegetable broth
- 1 tbsp red wine vinegar
- Salt
- Pepper
Instructions
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1.
Preheat oven to 220°C (gas: level 4-5, convection: 200°C). Quarter the bell peppers, clean and rinse. Line a baking sheet with parchment paper. Peel onions, quarter them, separate layers, and place with pepper halves (facing up) on the sheet.
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2.
Roast in the oven for 15–20 minutes until the pepper skins blister and black spots form. Briefly cover with a damp kitchen towel. Remove skins from peppers and chop into pieces along with onions.
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3.
Crumble sheep cheese and combine with peppers and onions in a bowl. Add olive oil, vegetable broth, and red wine vinegar; mix well. Season generously with salt and pepper. Let rest for 1 hour before serving.
