Summer Stuffed Pointed Peppers

For stuffed pointed peppers first prepare the filling. For the filling, mix all the ingredients together to make a creamy spread and add herbs and seasonings to taste.

Then cut the pointed peppers in half lengthwise and remove the seeds. Now spread the curd-feta cream into the pointed peppers, preferably with a knife or spoon, and smooth it out and place it on a baking tray lined with baking paper.

If you want it spicy you can spread some bacon or ham cubes on the peppers. Finally, sprinkle a few drops of olive oil over the peppers.

After about 20 minutes at 200 °C (top and bottom heat) the peppers are ready.

Preparation Tip:

Stuffed pointed peppers are ideal as an appetizer or as a light dish in the summer! Especially together with a herb or garlic baguette an ideal and light meal!

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