Grilled point pepper

Name: grilled point pepper
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 4 sweet pointed pepper; 3 bunch onion bag of 3 pieces; 4 tl capers; 140 g green olive tapenade in pot; 4 el traditional olive oil

Stuffed peppers with spring onions, capers and olive tapenade.

Ingredients

4 sweet pointed pepper
3 bunch onion bag of 3 pieces
4 tl capers

140 g green olive tapenade in pot
4 el traditional olive oil

Kitchen Stuff

1 baking dish (20 x 25 cm)

Directions

Preheat the oven to 190 ° C.
Cut the peppers with a sharp knife, from just under the stem to the bottom, in the shape of a T. Leave the top of the peppers whole.
Carefully unfold them and remove the seeds. Cut the spring onion into rings. Mix the spring onion with the capers and the tapenade.
Use a teaspoon to fill the pointed peppers with the mixture and place them in the baking dish. Drizzle with oil and sprinkle with salt and pepper.
Bake the peppers for 20 minutes in the middle of the oven. Serve warm.