Soft Cheese Pepper Cups
ready in 50 min.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
Cut the tops off the peppers and hollow them out. Brush four ramekins with oil and place the peppers inside.
Mix together the sheep's cheese, cream cheese and the remaining oil. Stir in the chopped rosemary and season with salt and ground black pepper.
Fill the mixture into the peppers and spread evenly. Place the lids on top and roast for around 30 min. If desired, removed the lids at the end of the cooking time and allow the peppers and the filling to brown a little under the grill. Serve garnished with rosemary needles.