Bell Pepper Boats with Cream Cheese
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 30) |
Ingredients
- 5 bell peppers, red, (approx. 1 kg)
- 1 bunch chives
- 400 g double cream cheese
- 3 tablespoon lemon juice (freshly squeezed)
- 200 g cream
- 2 cloves garlic
- salt
- Pepper, black
- 100 g almond (s) in flakes
Print Recipe
Pin Recipe Instructions
- Wash the peppers and cut them in half. Remove the core and partitions and cut each half of the pepper lengthways into 3 parts. After washing and shaking dry, cut the chives into longer pieces.
- Mix the cream cheese in a bowl with the lemon juice and the pressed garlic. Add the whipped cream and season with salt and pepper.
- Pour the cream into a piping bag and squirt into the peppers.
- Roast the almond flakes in a coated pan until light brown and spread over the peppers. Garnish with the chives.
- You can also use chicory leaves instead of peppers.
- The cream cheese cream tastes good as a dip with raw vegetables or crackers.
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