🍽️ Stuffed Peppers with Goat Cheese Cream

Name: Stuffed Peppers with Goat Cheese Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 12 baby peppers; salt; 2 bay leaves; 4 tbsp olive oil; 2 tbsp vinegar; 400 g feta; 100 ml whipping cream (more if needed); 200 g cream cheese; pepper (from the mill); 2 tbsp finely chopped herbs (thyme, oregano)

385 kcal · 30 min · 4 servings

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Ingredients

12 baby peppers
salt
2 bay leaves
4 tbsp olive oil
2 tbsp vinegar
400 g feta
100 ml whipping cream (more if needed)
200 g cream cheese
pepper (from the mill)
2 tbsp finely chopped herbs (thyme, oregano)

Instructions

1. Rinse the peppers thoroughly under running water.
2. Remove the stem and carefully scoop out the seeds using a small spoon or knife.
3. Bring a pot of water to a boil and add a pinch of salt and a bay leaf.
4. Place the empty pepper shells into the boiling water for 2 to 3 minutes (this is called blanching).
5. Remove the pepper shells from the water and pat them dry briefly.
6. Drizzle some oil and vinegar over the still warm shells.
7. Season the shells lightly with salt.
8. Let the pepper shells cool down completely.
9. Put the feta cheese, cream, and cream cheese into a bowl.
10. Stir the mixture with a spoon or mixer until smooth and free of lumps.
11. Season the filling with salt and black pepper to taste.
12. Gently fold the chopped herbs into the cheese mixture.
13. Fill the cheese cream into the cooled pepper shells.
14. Press the filling down slightly so it sits well inside the pepper.
15. Place the stuffed pepper shells on a serving plate.
16. Garnish the dish to your liking with fresh herbs, a bay leaf, and a drizzle of oil.
17. Serve the pepper shells immediately as a delicious appetizer.

Nutrition per serving

kcal: 385
Protein: 15 g · Fett/Fat: 32 g · Carbs: 12 g