Paprika with herb cream cheese

Name: Paprika with herb cream cheese
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Peppers (e.g. green and red); 1/2 bunch Parsley; 1-2 stem(s) Sage (alternatively; 1/2 bunch of chives); 100 g Double cream cream cheese; 3 TABLESPOONS Milk; 250 g Low-fat curd; 7-10 Tbsp salt, white pepper; 12 paprika-filled olives; several sheets Lettuce

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Peppers (e.g. green and red)
1/2 bunch Parsley
1-2 stem(s) Sage (alternatively
1/2 bunch of chives)
100 g Double cream cream cheese
3 TABLESPOONS Milk
250 g Low-fat curd
7-10 Tbsp salt, white pepper
12 paprika-filled olives
several sheets Lettuce

Directions

1
Clean, wash and quarter the peppers. Cut the quarters into 3 pieces. Wash and pluck parsley and sage. Chop finely except for a few leaves for garnishing
2
Stir cream cheese with milk or water until smooth. Stir in the curd. Season to taste with salt and pepper. Stir in 3/4 of the chopped herbs
3
Cut the olives into slices. Clean, wash and dab the salad leaves. Spread cream cheese cream and olives on the pepper pieces. Arrange on salad leaves. Sprinkle with the remaining herbs and garnish. Serve with ciabatta (Italian white bread)
4
Drink: mineral water
5
Tip: It is even faster if you fill the pepper pieces with ready-made herb curd cheese instead of cream cheese cream