| Boursin Stuffed Red Peppers |
Author: Nicole
Ingredients
- 5.2 ounces (one container) Boursin Garlic & Fine Herbs Cheese
- 4 ounces Neufchâtel cheese (see Notes)
- 1 pound small red, yellow or orange mild peppers (about 15) (see Notes)
- 10 fresh chives, snipped into small pieces
Instructions
- Place Boursin cheese and Neufchâtel cheese in the bowl of a large food processor. Process until smooth, scraping down the sides as needed.
- Transfer to a bowl and cover until ready to use – can be prepared 2 days in advance.
- When ready to serve, cut the stems/tops off the peppers and cut in half lengthwise. Remove any seeds and excess ribs inside the peppers.
- Using a knife, spread the cheese mixture into each pepper half. I found it easier to start at the top of the pepper half (where the stem/top had been) and spread down. You may have some extra cheese mixture (see Notes).
- Transfer stuffed peppers to a platter. Sprinkle snipped chives on top of each pepper.
- Serve at room temperature.
Notes
* If you have access to other Boursin flavors, feel free to substitute.
* Neufchâtel cheese is often packed as low fat or ⅓ less fat cream cheese. You’ll find it in the cream cheese section.
* Look for Seedless Sweet Red Peppers – they taste great and don’t have any seeds making this even easier to prepare.
* If you have extra cheese, use it as spread on sandwiches (it’s great with roast beef) or on top of other vegetables such as celery or carrots.
* Neufchâtel cheese is often packed as low fat or ⅓ less fat cream cheese. You’ll find it in the cream cheese section.
* Look for Seedless Sweet Red Peppers – they taste great and don’t have any seeds making this even easier to prepare.
* If you have extra cheese, use it as spread on sandwiches (it’s great with roast beef) or on top of other vegetables such as celery or carrots.
Recipe by Riegl Palate at https://www.rieglpalate.com/boursin-stuffed-red-peppers/