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Stuffed peppers with cream cheese

updated

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Ingredients for 6 servings:

  • 8 bell peppers, red, green, yellow
  • 450 g cream cheese
  • 2 bunches of chives or wild garlic
  • Salt and pepper from the mill
  • some milk or sour cream or yogurt
  • 3 tsp paprika powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

for the cold buffet

Wash the bell peppers, halve them, and deseed them. Set aside 6 halves, finely dice the rest, and mix with the cream cheese. Add enough milk, sour cream, or yogurt to create a smooth, creamy mixture. Season with salt, pepper, and paprika powder. Finely chop the chives or wild garlic and stir in. Fill the bell pepper halves with this mixture. The cream also makes a great spread.

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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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