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🍽️ Bell Peppers Stuffed with Cream Cheese Mix

649 kcal · 30 min · 4 servings

Ingredients

• 40 g white bread cubes (without crust, cut into 1/2 cm cubes)
• 20 g butter
• 80 g cooked ham
• 30 g spring onions
• 80 g tomato pulp
• 150 g mixed bell peppers (red, yellow, green)
• 1 tbsp chopped herbs (parsley, basil)
• 200 g double cream cream cheese
• 60 ml whipping cream
• 1 egg yolk
• 1 small garlic clove (finely diced)
• salt
• pepper (from the mill)
• 320 g light green dolma (4 light green dolma; available in Turkish grocery stores)
• 80 ml vegetable stock
• 25 g freshly grated parmesan
• 1 tbsp melted butter

Instructions

1. 1. Cut the white bread into small cubes.
2. 2. Toast the bread cubes in the melted butter until golden brown.
3. 3. Cut the ham into small cubes as well.
4. 4. Clean the spring onions.
5. 5. Slice the spring onions into thin rings.
6. 6. Cut the flesh of the tomatoes into cubes of about 0.5 cm.
7. 7. Cut the bell peppers in half lengthwise.
8. 8. Remove the stems, seeds, and white membranes of the bell peppers.
9. 9. Cut the flesh of the bell peppers into small cubes.
10. 10. Stir the cream cheese in a bowl until smooth with the cream and the egg yolk.
11. 11. Remove the stems from the dolma (stuffed grape leaves).
12. 12. Cut the dolma in half crosswise.
13. 13. Remove the seeds and white membranes from the dolma halves.
14. 14. Place the dolma halves side by side in a baking dish.
15. 15. Fill the dolma with the cream cheese mixture.
16. 16. Pour the vegetable stock into the dish.
17. 17. Sprinkle the Parmesan cheese over the stuffed dolma.
18. 18. Drizzle everything with the butter.
19. 19. Place the dish in the preheated oven at 190°C on the middle rack.
20. 20. Bake the stuffed dolma for approx. 15 to 20 minutes.
21. 21. Arrange the stuffed dolma on a plate.
22. 22. Serve the stuffed dolma.

Nutrition per serving

• kcal: 649
• Protein: 18 g · Fett/Fat: 48 g · Carbs: 30 g