Paprika boat with cream cheese filling

Name: Paprika boat with cream cheese filling
Cook time: 35 min
Total time: 35 min
Yield: 9
Ingredients: 500 g red peppers; 1 small onion; 1 Garlic clove; 2-3 stem(s) Parsley; 200 g Double cream cream cheese; 150 g Crème fraîche (30 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 9

500 g red peppers
1 small onion
1 Garlic clove
2-3 stem(s) Parsley
200 g Double cream cream cheese
150 g Crème fraîche (30 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Halve the peppers, clean and wash them. Cut approx. 100 g peppers into very fine cubes. Cut the remaining paprika halves into bite-sized boats (approx. 35 pieces). Peel onion and garlic. Finely dice the onion, press the garlic through a garlic press. Wash parsley, dab dry and chop.
2
Mix cream cheese and crème fraîche. Stir in the diced peppers, onions and parsley, except for a little bit for sprinkling, and season with salt and pepper. Put about one teaspoon of cream on each of the pepper cubes. Sprinkle with paprika cubes and parsley. Results in about 35 pepper boats
3
Arrange everything on plates and serve garnished with the remaining basil