Stuffed pepper boats

Ingredients for 1 servings:

• 1 large bell pepper(s), red
• 1 large bell pepper(s), green
• 1 large bell pepper(s), yellow
• 200 g cream cheese, natural
• 2 tbsp lemon juice
• 100 g cream
• 3 tsp almond flakes
• 1 tbsp chives
• 1 m.-large onion(s), finely chopped
• Salt
• pepper
• Sugar
• Garlic

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Finger food for a buffet – makes about 18 servings.

Halve the bell peppers and remove the white seeds and skins. Cut each half into three thick wedges. Mix the cream cheese with the freshly squeezed lemon juice until smooth. Mix with freshly ground pepper, salt, crushed garlic, and onion. Whip the cream until stiff peaks form and stir into the cream cheese mixture. Toast the flaked almonds in a non-stick pan over medium heat without fat until golden brown. Remove from the heat and let cool slightly. Cut the chives into slightly longer pieces. Transfer the cream cheese mixture to a piping bag and fill the bell pepper boats with the mixture. Garnish the boats with the flaked almonds and chives.