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Stuffed peppers with brunch peppers – pepperoni

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Ingredients for 2 servings:

  • 2 red bell peppers
  • 100 g brunch, paprika pepper
  • 1 tbsp crème fraîche
  • 1 clove(s) garlic
  • 1 handful of fresh herbs (e.g. basil and parsley)
  • Salt
  • pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Side dish or finger food

Clean and quarter the bell peppers. Mix the brunch, crème fraîche, garlic, and chopped herbs until smooth and season with salt and pepper. Place the bell pepper quarters on a baking sheet lined with baking paper and fill with the crème fraîche. Bake at 200°C for approximately 35-45 minutes. The quarters can be eaten hot or cold.

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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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