Halve the peppers and bake in the oven at 200 °C until the skin turns black.

Then remove from the oven, set aside to cool slightly.

Now remove the black skin from the peppers. Fry gently in a pan over a medium heat for approx. 15 minutes with olive oil, chopped garlic, plenty of salt and pepper.

Stir in the chopped parsley towards the end of the cooking time.

Wash the courgette and slice thinly lengthways. Season with salt and pepper and fry in a pan on both sides with a little olive oil and a chopped clove of garlic.

Prepare the 11er "Rosti Pockets with Cream Cheese" according to instructions and arrange on plates with the other ingredients.