Clean the peppers and quarter them lengthways, so that small boats are created. Mix the cream cheese, a good tablespoon of creme fraiche and pressed garlic in a bowl to a creamy mixture, season with salt and pepper. Fill the pepper quarters with the cream cheese cream so that nothing overflows on the sides.
Wrap each boat with a slice of bacon and place on a baking tray lined with baking paper.
Bake in the oven at 200 ° C top / bottom heat for about 35-45 minutes, until the bacon is nice and crispy. The baking time can vary a little depending on the oven.
You can easily replace part of the cream cheese with sheep cheese or feta. Fresh herbs can also be added to the cream cheese mixture as desired. The amount of garlic can also be increased according to personal taste.
A delicious side dish, also suitable for finger food buffets.
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