Stuffed Bell Peppers with Sheep Cheese
Stuffed bell peppers with sheep cheese is a recipe featuring fresh ingredients from the fruit vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 red bell peppers
- 5 tbsp olive oil
- 250 g sheep cheese
- 250 g cream cheese
- 2 sprigs Rosemary
- Sea salt
- ground pepper (freshly ground)
Instructions
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1.
Preheat the oven to 180°C fan.
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2.
Wash the bell peppers, cut off the tops and hollow them out. Lightly coat four heat‑proof dishes with oil and place the peppers inside.
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3.
Dice the sheep cheese and mix it with the cream cheese and remaining olive oil. Remove the rosemary leaves, finely chop (reserve a few needles for garnish), and add to the cheese mixture along with salt and pepper; taste and adjust seasoning. Fill the peppers, smooth the tops, and replace the caps. Bake in the preheated oven for about 30 minutes. If desired, remove the caps briefly at the end and brown lightly under the grill. Sprinkle with rosemary before serving.
