Stuffed Paprika Boats
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 large red pepper (s)
- 1 large bell pepper (s), green
- 1 large bell pepper (s), yellow
- 200 g cream cheese, natural
- 2 tablespoon lemon juice
- 100 g cream
- 3 teaspoons almond flakes
- 1 tablespoon chives
- 1 medium onion (s), finely chopped
- salt
- pepper
- sugar
- garlic
Print Recipe
Pin Recipe Instructions
- Halve the peppers and remove the white pits and skins. Cut each half into three thick wedges.
- Stir the cream cheese with the freshly squeezed lemon juice until smooth. Mix with freshly ground pepper, salt, crushed garlic and onions. Whip the cream until stiff and stir into the cream cheese cream.
- Roast the almond flakes in a non-stick pan on medium heat until golden brown. Take off the stove and let cool down a bit. Cut the chives into slightly longer pieces.
- Pour the cream cheese cream into a piping bag and pour the cream into the paprika boats. Garnish the boats with flaked almonds and chives.
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