Goes quite quickly – from the idea to the food it took me half an hour
Rinse peppers and pre-bake whole in the stove (maybe preheat) on a lightly oiled baking sheet at high temperature in the upper part for about 10 minutes, until they start to brown.
In the meantime, cook a filling: Feta cheese, pine nuts, fresh spinach, fresh kitchen herbs (parsley, thyme, basil) crushed garlic cloves, crème fraîche and freshly ground pepper mix well and season heartily (if thyme and basil are not fresh it doesn’t matter, but the parsley should be at least).
Cut the hot peppers in half lengthwise, fill them, sprinkle with grated Parmesan cheese, place them in a gratin dish or on a baking tray and bake them again for about 10 to 15 minutes.
Serve with long-grain rice and a sauce, e.g. a creamless tomato sauce.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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