4 green peppers
400 g fresh cow-milk cheese
4 tbsp sour cream
2 tbsp olive oil + 1 tbsp for the cheese
1 clove garlic
2-3 tbsp wine vinegar
Arrange the peppers in a baking tin and bake in the oven. Use a knife spine (the opposite side of the edge) to remove the baked skin. Seed the peppers.
Slice the peppers into strips, place in a deep bowl, season with salt and pepper, oil, vinegar and garlic.
In a separate bowl, combine the cheese, cream and 1 tbsp oil, season with salt and pepper and stir until uniform. Transfer on top of the peppers.