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Red pointed peppers with filling

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Ingredients for 1 servings:

  • 6 pointed peppers, red
  • 1 package of feta cheese
  • 1 ball of mozzarella
  • 1 cup of crème fraîche, or sour cream
  • salt and pepper
  • Herbs, of your choice
  • possibly milk

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Super delicious for barbecue or brunch

Cut off the tops of the pointed peppers and remove the seeds. Combine all ingredients, except for the spices and milk, in a bowl and blend with a blender until creamy. Season and add a little milk if the mixture is too thick. Stuff the peppers tightly and refrigerate for about 1 hour. Serve sliced. Great for a barbecue, brunch, or just as a snack.

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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.

Evening Sun 2

Red pointed peppers with filling