Bell Peppers with Goat Cheese and Herbs
Rinse the bell peppers, cut a lid from each, then remove the seeds and remove the white ribs.
Peel the onion and chop finely. Mix the goat cheese with olive oil, onion, parsley and basil. Beat the heavy cream until stiff, fold in the goat cheese mixture and mix everything to a creamy consistency. Grinde rosemary and thyme in a mortar. Season the cream-cheese mixture with rosemary, thyme, salt and pepper.
Fill the bell peppers with the mixture, put the lids back on top and serve garnished with basil. Serve with freshly toasted white bread, if desired.