1. rinse the pointed peppers, cut the stalks into small pieces, scrape out the seeds largely with a tsp. Make the pods in a saucepan of lightly salted boiling hot water for about 5 min. Quench cold and drain well.
For the filling, mix the egg, butter, breadcrumbs and cheese. Rinse the herbs, shake dry. Pluck parsley leaves and rosemary needles from the branches, chop and add to the mixture form. Season with salt and pepper.
Fill a piping bag with a large nozzle with the spice mixture and squirt it into the peppers (or fill the peppers with a small spoon). Grill pointed peppers on a less hot spot on the edge of the grill for about 10 minutes, turning a few times so that all sides end up browned but not black. Serve with white bread and lettuce.
Kitchen tip: Cooked in foil with herbs and butter, not only mushrooms taste good, but also zucchini, lettuce hearts or other vegetables with a short cooking time.
Our tip: As an alternative to fresh herbs, you can also use frozen – these are also characterized by a fresh taste!
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