Two kinds of stuffed peppers

Name: Two kinds of stuffed peppers
Cook time: 1 h
Total time: 1 h
Yield: 7
Ingredients: 2 red peppers; 7-10 Tbsp Oil; 50 g Feta cheese; 200 g Double cream cream cheese; 200 g Schmand; 7-10 Tbsp salt, pepper, 1 tablespoon ajvar (paprika preparation); 1 collar Chives; 4 small light green oblong peppers; 2 Spring onions; 100 g cooked ham

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 7

2 red peppers
7-10 Tbsp Oil
50 g Feta cheese
200 g Double cream cream cheese
200 g Schmand
7-10 Tbsp salt, pepper, 1 tablespoon ajvar (paprika preparation)
1 collar Chives
4 small light green oblong peppers
2 Spring onions
100 g cooked ham

Directions

1
Cut red peppers into quarters, clean and wash. Place on an oiled baking tray with the skin side facing upwards. Roast in a hot oven (electric cooker: 225 °C/recirculating air: 200 °C/gas: level 4) for approx. 20 minutes. Remove and cover with damp kitchen paper
2
Mash feta. Mix cream cheese and sour cream, season. Mix 1/4 cream with feta and ajvar. Wash the chives and chop finely, except for a little bit. Stir into the rest of the cream
3
Cut the green peppers in half lengthwise, clean and wash. Spray the chive cream into the pods with the piping bag (perforated nozzle)
4
Skin red peppers. Spread with feta cream. Wash spring onions, cut into 8 pieces. Cut ham into 8 strips. Spread both on the peppers. Roll up, if necessary tie up with the rest of the chives
5
Drink: red country wine