Pecorino cheese stuffed pointed peppers

Pointed peppers stuffed with sheep's cheese

Pointed peppers and feta cheese are a great combination.

The pointed peppers fit very well into the Omnia shape in terms of size. With “normal” peppers, you always have to make sure that they are not too big. Depending on the time of year, this can be a sporty affair. I don’t find any difference in taste between pointed peppers and normal peppers.

Pointed peppers are really ideal for the Omnia oven. They are the right size and are also easy to fill.

You can now find pointed peppers in every supermarket vegetable section. You can now find pointed peppers in every supermarket vegetable section. Pointed parika is a typical vegetable in Turkish cuisine. You can get a great selection and super quality pointed peppers there.

Incidentally, this recipe is also suitable for low carbers!

The difference in sheep's cheese

Sheep’s cheese always brings a bit of vacation home, doesn’t it? What’s more, sheep’s cheese is just as varied as a pubescent hatchling – just not as exhausting.

If you value “real” sheep’s cheese, then look out for the name “feta”. All others are made from cow’s milk. Well-known producers of sheep’s cheese include “Patros” and “Salakis”. I also prefer these brands because they run beautifully. Brands from Netto, Lidl and the like are ok in terms of taste, but I had the best effect with both “Patros” and “Salakis”. Of course, this is all a question of personal taste. Therefore, simply use your favorite sheep’s cheese. It works with everyone.

I have also used the reduced-fat varieties. It was quite good, but fat is and remains a flavor carrier. I am always in favor of cutting back on fat here and there – but in the right places in terms of taste. What’s the point of doing everything if the result isn’t right? Nothing! So: Saving is good, but it has to fit.

But now let’s bring the vacation into the house…..

Spitzpaprika mit Schafskäse aus dem Omnia Backofen | 4 REIFEN 1 KLO
Gefüllte Spitzpaprika mit Feta | Camping Backofen
Spitzpaprika mit Feta gefüllt | Omnia Rezepte 4 REIFEN 1 KLO


4-6 pointed peppers (depending on size)
1 bunch spring onions
250g cocktail tomatoes
4 tbsp olive oil
2 packs. Sheep’s cheese
2 garlic cloves


Wash the pointed peppers. Cut open the lid and remove the seeds. Cut the feta cheese into the appropriate number of wedges and fill the pointed peppers with them. If necessary, press down a little so that the tip is also filled.

Brush the Omnia dish with three tablespoons of olive oil and place the stuffed pointed peppers in it.

Brush the pointed peppers with the remaining olive oil to prevent them from drying out.

Halve the cocktail tomatoes and place over the pointed peppers.

Spread the chopped garlic over the tomatoes (do not crush, otherwise the garlic will become bitter). Season everything with salt and pepper. Be a little sparing with the salt, because the sheep’s cheese is already salted by the brine! Snip the spring onions with scissors. Strip the fresh thyme from the stalk over the ingredients. Chop up the fresh oregano leaves and sprinkle over the pointed peppers.

I used fresh herbs. Alternatively, you can also use dried herbs.

Now set the Omnia oven to full heat for 5 minutes. Then bake for a further 15-20 minutes over a medium heat, turning once carefully.

The pointed peppers are ready when they are still firm to the bite and the feta cheese has run slightly.

For preparation, I recommend the non-stick coated Omnia baking dish* or the Rocktrail camping oven as well as the camping ovens from Enders or Petromax.

We like to eat the whole thing simply with a baguette. However, rice or kritharaki (Greek noodles) also go very well with it!

Good luck!!!

And here is the video to go with it:

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References marked with * are affiliate links and my very personal tips. If you buy something there, I get a small commission for this totally honest recommendation – without it costing you more. I use the products regularly and I can really recommend them to you!

Dies ist ein Rezept aus

Herzhafte Rezepte aus dem Omnia Backofen

Wir stellen vor: Das Rezeptbuch für den Omnia-Backofen „Herzhaftes aus dem Omnia-Backofen”! Dieses Rezeptbuch ist voll von köstlichen, herzhaften Omnia Rezepten, die sich perfekt zum Kochen im Wohnmobil, Wohnwagen, Zelt oder Boot eignen. Mit vielen frischen Zutaten und einfach zu befolgenden Anleitungen kannst du im Handumdrehen köstliche Mahlzeiten genießen.

I’m Bianca, the founder of 4 REIFEN 1 KLO, the camping food blog with the crazy but unforgettable sounding name.

Not only am I a multiple cookbook author, food stylist and recipe developer for the camping food blog 4 REIFEN 1 KLO, but I’ve also been a camper with heart and soul since I was a child. I enjoy discovering culinary delights while traveling and love both simple camping and home cooking.

On this page you can find out much more about me/us!

Unfortunately, my recipes are repeatedly used for commercial purposes, hence this necessary note:

The work, including its parts, is protected by copyright. Any exploitation is prohibited without the consent of 4 REIFEN 1 KLO. This applies in particular to electronic or other reproduction, translation, distribution and making available to the public. Reprints, including excerpts, only with our written permission. Recipes may be shared, provided the source (URL) is mentioned.

This advice applies above all to those people who think that with my recipes create a commercial recipe book on Amazon or similar or build up his YouTube channel. We will prosecute this – even altered recipes will be prosecuted! By GPT altered prescriptions are easy to verify, and are also prosecuted by lawyers.

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