Stuffed Roasted Red Peppers

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Stuffed roasted red peppers
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
4
Ingredients
4
large red Bell peppers
250 grams
1
½ bunch
½ bunch
freshly ground Pepper
4 tablespoons
4 tablespoons
Parsley (for garnish)

Preparation steps

1.

Rinse and halve bell peppers and remove seeds and ribs. Place bell pepper halves cut-sides down on an oven rack lined with aluminum foil. Roast peppers under oven broiler, watching carefully, until skin is black. Remove peppers from oven, cool with a damp cloth and remove skin.

2.

Rinse dill and parsley, shake dry, pluck leaves and chop. Press garlic clove through a garlic press. Mix garlic, dill, parsley, cream cheese and 1 tablespoon lemon juice and season with salt and pepper.

3.

Spread 1 tablespoon cream cheese mixture on each bell pepper half and roll up. Cover rolled peppers and refrigerate for at least 1 hour. 

4.

To serve, cut rolled peppers into thick slices, fasten with decorative toothpicks and garnish with parsley to serve.