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Ingredients (4 servings)
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4 Stk. Spitzpaprika
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300 g Zucchini
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200 g Frischkäse
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150 g Bergbaron Käse
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1 Stk. Eisbergsalat
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150 g Radieschen
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1 Stk. Zitrone
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Olivenöl
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Salz, Pfeffer, Kräuter
Preparation
- Preheat the oven to 200 degrees Celsius top and bottom heat. Wash the pointed peppers, halve them lengthwise, and remove the seeds. Finely dice the zucchini and briefly sauté in a pan with a little oil.
- Mix the sautéed zucchini cubes with the cream cheese and season generously with salt, pepper, and herbs. Spoon the mixture into the pepper halves and place them in a baking dish.
- Coarsely grate or chop the Bergbaron cheese, sprinkle over the stuffed peppers, and bake in the oven for about 20 minutes until golden brown.
- Meanwhile, wash the iceberg lettuce and radishes and cut into bite-sized pieces. Whisk together olive oil, lemon juice, salt, and pepper to make a dressing, toss with the salad, and serve alongside the warm peppers.
