These stuffed peppers, adapted from lidlkochen, are creamy, sweet, crunchy and made the perfect summer party appetizer. If you don’t like goat cheese, they also work great with Feta. Sweet pointed peppers are a lot sweeter than ordinary sweet peppers and they also have a thinner skin, and can be eaten either raw or cooked.
- Put the nuts in a dry skillet and cook over medium-low heat, stirring frequently, until lightly golden, about 2 minutes. Remove and leave to cool. Roughly chop the pine nuts.
- Pull the needle-like leaves off the rosemary sprigs and finely chop them.
- Mix together the fresh goat cheese, half of chopped rosemary leaves, orange zest and crème fraîche in a bowl. Season with salt and pepper.
- Fill the pointed pepper halves with the goat cheese mixture and sprinkle with the rest of rosemary leaves.