Peppers With Cream Cheese Filling Recipe

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   1.

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   Rinse and dry peppers.

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   With a sharp knife cut off the stem end, leaving a small round of pepper attached.

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   Throw away stem and finely chop the remaining part.

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   Remove the seeds carefully without breaking the skins.

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   2.

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   Blend the softened cream cheese with the whipping cream till smooth.

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   3.

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   Add in the cheese, paprika and cayenne pepper, if used.

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    Blend well.

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    Add in chives or possibly parsley and the finely minced parts of the peppers.

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    4.

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    Fill peppers with cream cheese mix.

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    5.

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    Let stand in refrigerator for at least 2 hrs.

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    (It can also be kept in the freezer for about 20 min.)

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    6.

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    Cut into thin slices to serve.

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    Tip: You can add in some minced walnuts or possibly salted peanuts to the cream mix for another flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.