← All recipes

🍽️ Stuffed Rolls "Veggi's Favorite"

312 kcal · 30 min · 4 servings

Ingredients

• 0.5 bunch chives
• 0.5 bunch parsley
• 0.5 small lemon
• 150 g cream cheese (13% fat)
• 100 g yogurt (1.5% fat)
• salt
• pepper
• 1 small red bell pepper
• 1 carrot
• 1 mini cucumber
• 2 whole grain rolls

Instructions

1. 1. Thoroughly wash the chives and parsley.
2. 2. Shake the herbs dry.
3. 3. Cut the chives into small rings.
4. 4. Finely chop the parsley.
5. 5. Squeeze the lemon to extract the juice.
6. 6. Place the cream cheese and yogurt into a bowl.
7. 7. Stir the mixture until smooth.
8. 8. Add the chopped herbs to the mixture.
9. 9. Add 1 to 2 teaspoons of lemon juice.
10. 10. Season the cream with salt and pepper.
11. 11. Cut the bell pepper in half lengthwise.
12. 12. Remove the seeds and core from the bell pepper.
13. 13. Rinse the cored bell pepper.
14. 14. Cut the bell pepper into 4 cm long strips.
15. 15. Wash the carrot.
16. 16. Trim the ends of the carrot.
17. 17. Peel the carrot.
18. 18. Wash the cucumber.
19. 19. Trim the ends of the cucumber.
20. 20. Peel the cucumber.
21. 21. Cut the carrot into 4 cm long strips.
22. 22. Cut the cucumber into 4 cm long strips.
23. 23. Gently fold the vegetable strips into the herb cream.
24. 24. Taste the filling again and adjust with salt, pepper, and lemon juice.
25. 25. Cut off the top of each roll.
26. 26. Hollow out the inside of the rolls.
27. 27. Fill the rolls with the herb cream.
28. 28. Place the roll tops back on.

Nutrition per serving

• kcal: 312
• Protein: 17 g · Fett/Fat: 11 g · Carbs: 34 g