Stuffed Bell Peppers with Cheese
Bell peppers stuffed with cheese is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g large red bell pepper halves (4 large red peppers)
- 400 g sheep cheese
- 1 Garlic clove
- 1 tbsp dried oregano
- 1 tbsp dried rosemary
- Salt
- Pepper
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 lemon
- 1 sprig rosemary
Instructions
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1.
Wash, dry, and cut a ring around the stem of each pepper with a knife. Carefully remove the seeds with a knife and gently knock them out. Place the peppers on a baking sheet lined with parchment paper and bake in a preheated oven under the broiler at its highest setting for 7-10 minutes, turning frequently so the skin darkens on all sides.
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2.
Remove from the oven and peel off the skins (be careful, they are hot!). In a bowl, roughly mash the sheep cheese with a fork. Peel and squeeze in the garlic. Add oregano and rosemary, season the cheese mixture with salt and pepper, and taste to adjust.
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3.
Fill each pepper with the cheese mixture and place on a greased baking sheet. Season the outside of each pepper with a pinch of salt and pepper, brush with a little oil, and bake at 200°C for 5-10 minutes in the preheated oven. Remove from the oven, arrange on a plate, drizzle with lemon juice, and serve garnished with rosemary and a lemon wedge.
