Stuffed Peppers with Herb Cheese and New Potatoes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 40 grams Sago (crust removed) (cut into 1/2 cm cubes) (approximately 1/4 inch)
- 20 grams butter
- 80 grams cooked ham
- 30 grams scallions
- 80 grams Tomatoes
- 150 grams mixed Bell pepper (red, yellow and green)
- 1 Tbsp chopped Fresh herbs (such as parsley and basil)
- 200 grams Double cream cheese (60-75% fat)
- 60 milliliters Whipped cream
- 1 egg yolk
- 600 small new potatoes
- salt
- freshly ground peppers
- 4 Dolma (each around 80 grams) (approximately 3 ounces)
- 80 milliliters vegetable stock
- 25 grams freshly grated Parmesan
- 1 Tbsp melted butter
Preparation steps
1.
Toast the bread in melted butter until golden brown. Dice the ham. Trim the scallions and chop. Dice the tomato pulp. Cut the peppers in half, remove the stems, seeds and pith and dice. Mix the cream cheese, cream and egg yolk until smooth. Dice the potatoes into the cream cheese mixture along with the ham, scallions, tomatoes, peppers, herbs and croutons and season with salt and pepper.
2.
Cut the peppers in half and remove the stems, seeds and pith. Arrange in a baking dish, cut-side up, and fill with the cream cheese mixture. Pour the vegetable stock into the dish, sprinkle with the Parmesan and drizzle with the butter. Bake in a preheated oven at 190°C (approximately 375°F) for 15-20 minutes.
3.
for 15-20 minutes.
4.
Serve on a plate.
