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🍽️ Pepper Boats with Lemon and Cheese

99 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the bell peppers thoroughly.
  2. 2. Cut each pepper in half lengthwise.
  3. 3. Cut each half in half lengthwise again to get four quarters per pepper.
  4. 4. Remove the inside including the seeds and the white core.
  5. 5. Place the pepper quarters in a colander and let them drain well.
  6. 6. Set aside three quarters of the red peppers and three quarters of the yellow peppers.
  7. 7. Cut the remaining pepper pieces into small cubes of about five millimeters.
  8. 8. Squeeze the lemon to extract the juice.
  9. 9. Measure one tablespoon of lemon juice and put it in a bowl.
  10. 10. Add the pepper cubes to the bowl.
  11. 11. Add vegetable broth, salt, pepper, and honey.
  12. 12. Mix all ingredients well together.
  13. 13. Let the mixture sit for fifteen minutes to marinate.
  14. 14. Wash the parsley thoroughly.
  15. 15. Shake the parsley dry to remove excess water.
  16. 16. Pluck the parsley leaves from the stems.
  17. 17. Save some fresh leaves for decoration.
  18. 18. Chop the rest of the parsley very finely with a large knife.
  19. 19. Gently fold the chopped parsley into the marinated pepper cubes.
  20. 20. Season the filling with salt and pepper.
  21. 21. Add paprika powder to the filling.
  22. 22. Add the remaining lemon juice.
  23. 23. Fill the reserved pepper quarters with the mixture.
  24. 24. Place the stuffed peppers on a plate or platter.
  25. 25. Cut the Edam cheese into thin strips.
  26. 26. Distribute the cheese strips over the stuffed pepper quarters.
  27. 27. Garnish the dish with the reserved parsley leaves.
  28. 28. Cut the bread in half.
  29. 29. Serve the bread together with the stuffed peppers.

Nutrition per serving