Pointed Peppers with Cream Cheese Peaches

Will take approx. 75 minutes.

For two persons

Here is another very similar recipe recipe

Preparation You'll need: a large bowl to mix the stuffing a casserole dish
Ingredients 3 red pointed peppers (depending on the size) 4 or 5 spring onions (stems and leaves) 1 to 2 Thai chilies (or 1 heaped teaspoon of chili flakes) 100-150 g mozzarella 2 to 3 ripe yellow peaches 300 g cream cheese approx. 50 ml white wine 80-100 g cooked ham (thin slices) 1-2 tsp. curry powder, salt, white ground pepper Cress to sprinkle on top, if you like
Put the peppers in the oven Wash and halve the peppers. Remove all cores and the white walls. Then, with the cut surface facing upwards, place in the oven mould and place in the oven for 20 minutes at 180℃. Meanwhile you can prepare the cream cheese and peach cream.
The Cream Cheese and Peach Cream Cut the spring onions and peaches in small pieces. Also cut 100 g ham and 1-2 chillies into small pieces. Put everything into the bowl and add 300 g cream cheese and 1-2 tsp. curry powder. Season to taste with salt and white ground pepper and mix everything well.
Into the oven After 20 minutes, remove the peppers from the oven and leave the oven on. Pour away any water that may have collected in the halves. Using a kitchen knife and fork, cut the pepper strips in the oven dish into pieces that are not too small. Add the cream and mix well. Pour over approx. 50 ml white wine and place the thinly sliced mozzarella on top of the mixture. Bake in the oven at 180°C for approx. 30 minutes. If you like, you can cut some cress over the pepper halves before serving. I really like that.

A light dish for spring and summer - with a chilled Rosé.