Stuffed peppers with garlic bread

Name: stuffed peppers with garlic bread
Total time: 30 min
Yield: 4
Ingredients: 4 Italian bread roll; 4 twig thyme; 15 rods chives; 1 twig rosemary; 1 toe garlic; 100 ml olive oil; 2 red pointed pepper; 1 ripe pear; 150 gram soft goat cheese; 5 bunch flat leaf parsley; 100 gram gorgonzola; 5 tray philadelphia

Ingredients

4 Italian bread roll
4 twig thyme
15 rods chives
1 twig rosemary
1 toe garlic
100 ml olive oil

2 red pointed pepper
1 ripe pear
150 gram soft goat cheese
5 bunch flat leaf parsley
100 gram gorgonzola
5 tray philadelphia

Directions

Turn the oven on at 180 ° C or heat up the barbecue.
Chop the chives and parsley.
And chop the garlic gossamer.
Cut the rolls crosswise deep, but not through.
Bend them open a little.
Mix the thyme, chives, rosemary, garlic and olive oil.
Sprinkle the mixture over the bulbs.
Then cut the peppers in the length and remove the seeds.
Peel the pear, remove the core and cut the pear into cubes.
Mix the goat's cheese with the parsley, the Gorgonzola, the pieces of pear and the Philadelphia.
Fill the paprika with the mixture.
Place the stuffed peppers and the Italian bread rolls for 10 minutes on the barbecue with the lid closed.
Serve the peppers together with the garlic bread.