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Stuffed pointed peppers

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Ingredients for 8 servings:

  • 8 pointed peppers
  • 2 spring onions
  • 2 chili peppers
  • 300 g cream cheese
  • 100 g yogurt
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the bell peppers, halve them, and remove the seeds. Peel the spring onions and slice them into fine rings. Halve the chili peppers and remove the seeds, then cut them into small pieces. Place the cream cheese in a bowl and mix with the yogurt, spring onions, and chili peppers until creamy. Season to taste with salt and pepper. Stuff the bell peppers with the prepared cream cheese. I also highly recommend using cream cheese with chives or herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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