Baked red pepper stuffed with goat's cheese and pine nuts recipe

1. 1

   Place the peppers in an oven dish, drizzle olive oil and sprinkle salt over them.

2. 2

   Put the garlic cloves on the peppers, add rosemary and freshly ground black pepper, and I cover the dish with aluminium foil and bake it for 1 hour at 180C.

3. 3

   Brown the pine nuts in a dry frying pan for a couple of minutes.

4. 4

   Mix the cheese, finely chopped basil, pine nuts, currents and crushed garlic thoroughly in a medium-sized bowl and add some of the peppers juice from the cooking to this mixture.

5. 5

   To peel the peppers easily, wrap them in plastic wrap and let them sweat for 15 minutes.

6. 6

   After peeling the peppers, cut them along one side and remove the seeds, and then stuff the peppers with the cheese mixture.

* Per serving · 4 servings · Values may vary.