Pointed pepper with tortilla chips

Name: pointed pepper with tortilla chips
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 sweet pointed peppers red; 4 jalapeño peppers (jar), in pieces; 2 bulbs Mozzarella (buffalo), in thin slices; 2 tablespoons fresh coriander finely chopped; 12 tortilla chips natural

A nice mexican recipe. The vegetarian side dish contains the following ingredients: sweet pointed peppers (red), jalapeño peppers ((jar), in pieces), mozzarella ((buffalo), in thin slices), fresh coriander (chopped) and tortilla chips natural.

Ingredients

Kitchen Stuff

aluminium foil
barbecue with topper

Directions

Cut the peppers halfway through the middle and remove the seeds. Cut the mozzarella into cubes and let them drain into a colander. Spoon the jalapeño pepper, mozzarella and coriander into a bowl and fill the pepper halves with the mixture. Sprinkle with salt.
Place the stuffed peppers on a greased grid over hot heat and grill for 2-3 minutes. Slide them to a less hot part of the barbecue and cover them loosely with a piece of aluminum foil or the lid. Roast for another 5-10 minutes until the peppers are soft and warm and the cheese is melted. Serve with the tortilla chips.