🍽️ Cheese Pepper Casserole

Name: Cheese Pepper Casserole
Total time: 30 min
Yield: 4 servings
Ingredients: 1000 g bell peppers (red, yellow, green); salt; pepper (from the mill); 250 g cream cheese; 250 g goat cheese; 0.125 l whipping cream; lemons; 5 sheets white gelatin

358 kcal · 30 min · 4 servings

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Ingredients

1000 g bell peppers (red, yellow, green)
salt
pepper (from the mill)
250 g cream cheese
250 g goat cheese
0.125 l whipping cream
lemons
5 sheets white gelatin

Instructions

1. Wash the peppers, cut them in half and remove the seeds. Boil the halves for 8 to 10 minutes in salted water until they are soft. Let them drain well afterwards.
2. Prepare the gelatin according to the package instructions. Mix it thoroughly with the cream cheese and goat fresh cheese. Season the mixture generously with lemon juice, salt and pepper. Whip the cream until stiff and fold it in carefully.
3. Line a loaf pan with cling film. Layer the peppers and the cheese mixture alternately. Finish with peppers. Place the pan in the refrigerator overnight. Unmold the dish the next day, remove the film, slice it and serve with toast slices.

Nutrition per serving

kcal: 358
Protein: 18 g · Fett/Fat: 26 g · Carbs: 13 g