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🍽️ Bread Mosaic with Cream Cheese and Pepper Filling

531 kcal · 30 min · 4 servings

Ingredients

• 10 sheets white gelatin
• 125 g frozen peas
• 250 g cream cheese
• 250 g yogurt
• 2 tbsp lemon juice
• 2 onions
• salt
• pepper (from the mill)
• Tabasco
• 0.5 can corn kernels (140 g)
• 1 red bell pepper
• 1 loaf white sandwich bread (500 g)

Instructions

1. 1. Place the gelatin in a bowl with cold water and let it bloom.
2. 2. Let the peas thaw at room temperature.
3. 3. Peel the onions.
4. 4. Dice the onions into very small cubes.
5. 5. Add the onion cubes to a bowl with cream cheese and yogurt.
6. 6. Add a few drops of Tabasco sauce to the mixture.
7. 7. Squeeze some lemon juice into the bowl.
8. 8. Season the mixture with salt and pepper.
9. 9. Stir everything well and taste to check the seasoning.
10. 10. Remove the soaked gelatin from the water and squeeze it well.
11. 11. Place the gelatin in a small saucepan.
12. 12. Warm the gelatin over low heat until it dissolves.
13. 13. Take a small spoonful of the cream cheese mixture and stir it with the dissolved gelatin.
14. 14. Add this small amount back to the rest of the cream cheese mixture and stir thoroughly.
15. 15. Drain the corn in a sieve.
16. 16. Wash the peppers under running water.
17. 17. Cut the peppers in half lengthwise.
18. 18. Remove the seeds and white inner membranes from the peppers.
19. 19. Dice the peppers into fine cubes.
20. 20. Gently fold the drained corn into the cream cheese mixture.
21. 21. Gently fold the pepper cubes into the cream cheese mixture.
22. 22. Cut a slice from one end of the white bread.
23. 23. Carefully hollow out the remaining white bread.
24. 24. Fill the cream cheese mixture into the hollowed-out bread.
25. 25. Press the cut bread slice firmly back onto the bread.
26. 26. Wrap the bread well in plastic wrap.
27. 27. Place the bread in the refrigerator for 3 hours.

Nutrition per serving

• kcal: 531
• Protein: 22 g · Fett/Fat: 17 g · Carbs: 72 g