John Myers
Ingredients for 1 servings:
- 400 g cream cheese
- 100 g bell pepper(s), mini
- some honey
- some garam masala
- some vinegar
- some sugar
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
delicious tapas, antipasti
Put a large saucepan with sugar and vinegar on the stovetop. Add the baby peppers. Bring to a boil, then simmer on low heat until tender. Rinse the baby peppers and let them cool. Then carefully remove the lid and the insides. Drain well. Place the cream cheese in a bowl. Season with honey and masala. Transfer the cream cheese mixture to a piping bag (if you don’t have one, use a lunch bag and snip off a small tip). Fill the baby peppers with it. Transfer to a container and drizzle with olive oil. Can be stored for up to 3 days if kept refrigerated. Great for grilling, with ciabatta, or on salads.
Facebook Comments