Stuffed peppers with goat's cheese and anchovies

Name: stuffed peppers with goat's cheese and anchovies
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 150 g fresh goat's cheese (Bettine Blanc); 1 tin can anchovy fillets approx. 50 g; bag fresh coriander à 15 g; (freshly ground) black pepper; 4 roasted peppers pot of 465 g; 1 bag rocket lettuce melange 75 g; tray balsamic dressing of 100 g Johma; tablespoon oil to grease

A tasty recipe. The starter contains the following ingredients: fish, fresh goat cheese (Bettine Blanc), anchovy fillets (about 50 g), fresh coriander (à 15 g), (freshly ground) black pepper, roasted peppers (pot à 465 g), rocket salad ( 75 g), balsamico dressing (100 g Johma) and oil to grease.

Ingredients

Kitchen Stuff

baking dish capacity approx. 2 liters

Directions

Crumble goat cheese above. Anchovy fillets drain and finely cut. Cut coriander finely. Anchovy and coriander by cheese. Season with pepper. Grease the dish. Cut open peppers carefully on one side. Season peppers with cheese mixture, fold them together and place them in a baking dish.
Preheat oven to 175 ºC or gas oven 3. Heat peppers in the middle of the oven in about 10 minutes. Spread over four plates and sprinkle with dressing. Put peppers on lettuce. Serve with strips of focaccia (bread).