{"id":5557,"date":"2014-02-16T20:25:14","date_gmt":"2014-02-16T20:25:14","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5557"},"modified":"2014-01-02T20:37:40","modified_gmt":"2014-01-02T20:37:40","slug":"peperoni-mit-mais-kaese-fuellung","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/16\/peperoni-mit-mais-kaese-fuellung\/","title":{"rendered":"Peperoni mit Mais-K\u00e4se-F\u00fcllung"},"content":{"rendered":"

Zutaten<\/strong>
\n4 mittlere Peperoni
\n1 mittlere Zwiebel
\n3 EL \u00d6l
\n1 280 g-Dose Maisk\u00f6rner
\nSalz
\nPfeffer
\n200 g Feta oder Formaggini
\n200 ml Creme freche
\n80 g geriebener Tilsiter oder Raclettek\u00e4se<\/p>\n

Zubereitung<\/strong>
\nDen Ofen auf 230 Grad vorheizen.
\nDie Peperoni waschen, trocknen und auf ein Blech legen. In der Mitte des 230 Grad hei\u00dfen Ofens unter 3- bis 4 maligem Wenden so lange backen, bis die Haut Blasen wirft. Herausnehmen und in ein gut verschlie\u00dfbares Geschirr oder in eine Pfanne mit gut schlie\u00dfendem Deckel geben und 5 bis 10 Minuten stehen lassen.
\nW\u00e4hrend die Peperoni backen, die Tomaten kurz in kochendes Wasser tauchen, sch\u00e4len und in kleine St\u00fccke schneiden. Die Zwiebel sch\u00e4len und fein hacken. Im \u00d6l hellgelb d\u00fcnsten. Tomaten und Maisk\u00f6rner beif\u00fcgen und alles 5 bis 10 Minuten offen kochen lassen. Mit Salz und Pfeffer w\u00fcrzen,abk\u00fchlen lassen.
\nDie Haut der Peperoni abziehen und von den Fr\u00fcchten am Stielansatz einen Deckel abschneiden. Die Kerne herausholen. Die Peperoni in eine kleine Gratinform stellen.
\nDen Feta klein w\u00fcrfeln und unter die Mais-Tomaten-Mischung geben. Diese in die Peperoni f\u00fcllen. Die Creme fraiche verr\u00fchren und dar\u00fcber geben und alles mit Tilsiter oder Raclettek\u00e4se bestreuen. Die Peperoni mit den weggeschnittenen Deckeln belegen und im auf 220 Grad vorgeheizten Ofen auf der zweituntersten Rille 15 bis 20 Minuten backen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 mittlere Peperoni 1 mittlere Zwiebel 3 EL \u00d6l 1 280 g-Dose Maisk\u00f6rner Salz Pfeffer 200 g Feta oder Formaggini 200 ml Creme freche 80 g geriebener Tilsiter oder Raclettek\u00e4se Zubereitung Den Ofen auf 230 Grad vorheizen. Die Peperoni waschen, trocknen und auf ein Blech legen. In der Mitte des 230 Grad hei\u00dfen Ofens … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18],"tags":[695],"class_list":["post-5557","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-peperoni","item-wrap"],"yoast_head":"\nPeperoni mit 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