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Pimientos Rellenos al Horno | Pointed Peppers with Goat's Cheese
(0)
40 min
Quick
Knuspr-Küche
Aromatische rote Spitzpaprika, gefüllt mit cremigem Ziegenfrischkäse, gehackten Walnüssen, Knoblauch und frischem Thymian, im Ofen gebacken und mit feinem Honig beträufelt. Eine unwiderstehliche mediterrane Delikatesse.
Ingredients
Preparation method
Preheat the oven to 200 °C top/bottom heat. Lightly brush a suitable baking dish with a little olive oil.
Thoroughly wash the pointed peppers and pat them dry. Carefully slice open lengthwise to form little boats, then gently remove the seeds and white membranes. Leave the stem intact for stability.
Roughly chop the walnut kernels. Peel and finely chop the garlic clove. Strip the leaves from one sprig of thyme. In a bowl, thoroughly mix the goat's cheese with the chopped walnuts, garlic, and stripped thyme leaves. Season to taste with a pinch of fine sea salt and freshly ground black pepper.
Chef's tip
For an even more intense nutty flavour, the chopped walnut kernels can be toasted briefly in a dry pan before mixing in.
If you like it a bit spicier, you can sprinkle a pinch of chilli flakes over the finished baked peppers.
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