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Listed in: Main Courses / Vegetarian
1 kleine Frühlingszwiebel
einige Basilikumblättchen
1 kleine Tomate
50 g Edelpilzkäse
50 g Edamer 30% Fett i.Tr.
50g saure Sahne
1 TL Sesamsamen
Salz
Pfeffer
1 rote Paprikaschote
1 Scheibe Vollkornbrot
1 TL Butter oder Margarine
Das Zwiebelgrün in Ringe schneiden, restliche Zwiebel fein hacken. Basilikum ebenfalls fein hacken. Tomate waschen, fein würfeln. Edamer klein schneiden, Edelpilzkäse mit der Gabel zerdrücken. Alle Zutaten mit saurer Sahne und Sesam mischen, mit Salz und Pfeffer würzen. Paprikaschote waschen, längs halbieren und entkernen. Mit der Käsemischung füllen. Das Vollkornbrot mit Butter oder Margarine bestreichen und grünen Zwiebelringen belegen.
Tip: Die Käsemischung abends zubereiten und kalt stellen, morgens in die Schoten füllen. Zum Mitnehmen am besten in eine stabile Frühstücksdose geben.
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