Summary

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

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Instructions

1. 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.
2. 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.
3. Pour the cream into a piping bag and squirt into the peppers.
4. Roast the almond flakes in a coated pan until light brown and spread over the peppers. Garnish with the chives.
5. You can also use chicory leaves instead of peppers.
6. The cream cheese cream tastes good as a dip with raw vegetables or crackers.