Stuffed mini Peppers

Preparation/cooking time: ca. 20m + Bake: ca. 10m

For 4 people

Nutritional Information

Contains 180 Kcal, 11g Protein, 4g Carbohydrates, 13g Fat


  • 125 g plain organic cream cheese
  • 4 tbsp. Sbrinz cheese
  • 0.5 bunch parsley, finely chopped
  • 1 clove of garlic, pressed
  • 0.25 tsp. salt
  • a little nutmeg
  • a little pepper
  • 300 g stuffed peppers
  • 100 g smoked ham in slices, cut in half lengthways

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  • Combine the cream cheese and the remaining ingredients with a little pepper and mix well.
  • Slice around 7mm off the top of each pepper (at the stalk end) and place on an oven tray lined with baking paper. De-seed the peppers and cut out the white membranes. Slice off the pointed ends and place inside the peppers with the ends facing downwards. Distribute the filling between the peppers and wrap with the smoked ham. Place the peppers on the oven tray.
  • Bake for approx, 10 mins. in the centre of an oven preheated to 200°C

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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