Cheese with egg baked in paprika

Last Updated on September 26, 2024

Warm appetizer prepared on an outdoor grill grate. These are halves of fleshy peppers stripped of their cores and filled with egg whites mixed with sheep’s cheese and parsley, the centres garnished with egg yolks.

Ingredients:

2 pcs bio peppers 2 pcs bio eggs 200 g bio sheep’s cheese 1 handful chopped organic parsley bio pepper salt

Procedure:

Cut the peppers in half lengthwise and remove the seed.

Put aside the yolks of the beaten eggs. Mix the egg whites with the sheep’s cheese, season with salt and pepper, add the chopped parsley and stuff the whole mixture into the cut peppers. Make a well in the middle of the mixture and insert the yolk.

Bake – grill very slowly on a grill over coals until the mixture is firm. The yolk should, however, remain runny or creamy.

Recommendation:

Recipe for article: Summer Organic Recipes by Hugo Hromas