Appetizers

Cold peppers stuffed with cream cheese, ham and egg

Bell peppers stuffed with butter, cream cheese, ham, eggs and mustard, then chilled and sliced for a cold appetizer. Serves 6.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
30 min
Cook time
10 min
Servings
6 servings
Difficulty
Easy
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Cold bell peppers stuffed with cream cheese, ham and egg are a simple appetizer served in colorful slices. Blend butter with cream cheese, then add chopped ham or salami, grated hard-boiled eggs, mustard and two to three diced bell peppers. Stuff the remaining peppers with the mixture and refrigerate for several hours or overnight until firm. Use regular butter in the filling; margarine is too soft.

Ingredients

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Instructions

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  1. Mix the butter and cream cheese thoroughly, then add the chopped ham or salami. Grate the eggs and add them to the mixture. Season with salt, pepper and mustard. Add 2–3 bell peppers, cut into small dice.
  2. Stuff the remaining bell peppers with the mixture, refrigerate for several hours, then cut into slices.
  3. Tip: Use regular butter; margarine is too soft for the filling.

Tip: Pat the insides of the hollowed-out peppers dry with a paper towel so the filling adheres better and stays in place when sliced. Slice with a sharp, thin-bladed knife, wiping it clean between cuts.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
286 kcal
Protein
16 g
Carbohydrates
19 g
of which sugars
13 g
Fat
18 g
of which saturates
8.9 g
Fiber
5.7 g
Salt
1.7 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Studené papriky plnené smotanovým syrom, šunkou a vajcom

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