Stuffed raw peppers
Pepperoni crudi farciti
Red peppers have a crisp, juicy sweetness that is lost when they are cooked. Therefore I sometimes use them raw using this easy stuffed pepper recipe with herbs and cream cheese. That way the bell peppers look and taste delicious on a plate with other antipasti starters.
Ingredients
2 sweet red peppers
100 g cream cheese
Fresh rosemary and thyme
Preparation
Wash the peppers, remove the stem, seed and rib them.
Cut off a piece of pepper from the tops, and chop it very finely
Mix chopped pepper and chopped herbs with the cream cheese.
Stuff the peppers with the cheese and leave them in the refrigerator for a couple of house.
Slice the stuffed raw peppers before serving.
More like this stuffed pepper recipe
Roasted pepper sauce for pasta
Party food can’t be much easier than stuffing raw peppers with a mixture of cream cheese and herbs.
Nice displays
This looks delicious! How long would you say these last? Could I make them on a monday and they would still be good on like a wednesday? Thanks for the recipe!
I wouldn’t think twice about eating them after two days. After all you can buy something similar in delicatessen shops, and they are not always that fresh.
Yes, a couple days is fine! For variation, I’ve chopped up cocktail shrimp and mixed it with the cream cheese mixture and it gives it added texture and flavor. I’ve done it with cooked chopped bacon as well. Yum!
Great tips. I’m always in favour of giving a recipe a personal twist.