Stuffed peppers
easy
45 mins
45 mins
Ingredients
- 4 sheets white gelatine
- 1 green and red pepper
- 1 medium onion
- 200 g fine Mettwurst in one piece
- 2 Federation Chives
- 1 1/2 packs (200 g each) Double cream cream cheese (60 % fat in dry matter)
- 100 ml Milk
- 7-10 Tbsp Juice of 1/2 lemon (approx. 2 tablespoons)
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp some lettuce leaves
- 7-10 Tbsp flat leaf parsley
Directions
- 1
Soak gelatine in cold water. Wash the peppers, cut out the stalk. Remove seeds. Dab peppers dry with kitchen paper. For the filling, peel onion and dice finely together with the sausage.
- 2
Wash the chives (keep some for garnishing) and cut into fine rolls. Stir cream cheese, milk and lemon juice until smooth. Season to taste with salt and pepper. Fold in onion, sausage and chives. Squeeze out the gelatine, dissolve and stir into the cheese cream. Fill the peppers with the cheese cream, pushing the stuffed peppers onto the back of your hand several times so that the filling is evenly distributed. Place in the refrigerator for 2 hours and allow to set. Clean and wash the salad. Quarter the peppers lengthwise and arrange on the salad.
- 3
Fill the peppers with the cheese cream, pushing the stuffed peppers onto the back of your hand several times so that the filling is evenly distributed. Place in the refrigerator for 2 hours and allow to set. Clean and wash the salad. Quarter the peppers lengthwise and arrange on the salad. Garnish with herbs. Delicious with white bread
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