This savory cream cheese mixture can be served as a dip as well as a filling in bell peppers. It is excellent as an appetizer.
You can add some chopped walnuts or salted peanuts to the cream cheese mixture for another flavor.
Makes 15 to 20 appetizers.
Easy and tasty.
Hot and Cold Appetizers, Section 1, Card 21
Peppers with Cream Cheese Filling
- 2-3 red or green bell peppers
- 1 8- ounce package cream cheese room temperature
- 2 tablespoons whipping cream
- 2 tablespoons parmesan or sharp cheddar grated
- 1/2 teaspoon paprika
- dash cayenne optional
- 1 tablespoon chives or parsley chopped
Rinse and dry peppers. With a sharp knife, cut off the stem end, leaving a small round of pepper attached. Discard stem and finely chop the remaining part. Remove the seeds carefully without breaking the skins.
Blend the softened cheese with the whipping cream until smooth.
Add the cheese, paprika, and cayenne pepper, if used. Blend well. Add chives or parsley and the finely chopped parts of the peppers.
Fill peppers with cream cheese mixture.
Let stand in refrigerator for at least 2 hours. It can also be kept in the freezer for about 20 minutes.
Cut into thin slices to serve.
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