Stuffed sweet mini peppers recipe

181 ratings Rate
  • Serves 4
  • 30mins to prepare, plus 2hrs for refrigerating
  • 321 calories / serving
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Slice the tops of the sweet peppers off at the stalk-end and carefully remove the seeds and membranes (this can be done quite effectively with a pointy teaspoon).

Gently blend the cream cheese and crème fraîche and season the mixture with salt, pepper, parsley and tarragon. Stuff the peppers firmly with the cream cheese mixture.

Roll the peppers in tin foil and place them in the fridge for 1-2 hours. Then slice the stuffed sweet peppers into thin rings.

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  • Ingredients

  • 4 orange sweet mini peppers (or red or yellow sweet mini peppers)
  • 200-300g fresh cream cheese
  • 1-2tbsp crème fraiche
  • salt
  • pepper
  • 2tbsp finely chopped parsley
  • 2tbsp finely chopped tarragon
  • Energy 1325kj 321kcal 16%
  • Fat 32g 46%
  • Saturates 20g 100%
  • Sugars 4g 5%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 4.7g Protein 3.3g Fibre 1.6g


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