Peppers with Polenta Sheep Cheese Filling




Rating: 3.22 / 5.00 (49 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:










Instructions:

For the peppers with polenta sheep cheese filling, first boil soup with butter, stir in corn semolina, boil again and remove from heat.

Let stand until semolina rises and softens. Mix in egg and a pinch of salt. Peel and chop the onion. Fry in a little oil with the sheep’s cheese cut into small cubes.

Then mix into the polenta mixture. Wash the peppers, cut off the cap and remove the core.

Fill with the polenta and sheep’s cheese mixture and bake in the oven at 200 °C for about 30 minutes.

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