Baked peppers stuffed with creamy cheese, wrapped in bacon slices, and served on a fresh salad with green lettuce, avocado, radish, and cucumber. A delicious warm appetizer, light lunch, or dinner.
Ingredients – stuffed peppers
- Red peppers – 1 ½
- Feta cheese – 50g
- Dense, natural cream cheese – 150g
- Bacon slices – 12
- Salt, pepper, paprika
- Chopped chives – about 2 tablespoons
Ingredients – salad
- Mixed lettuce – 3 handfuls
- Radishes – 3
- Carrot – 1 piece
- Avocado – Half
- Cucumber – 1 piece
- Olive oil
- Salt, pepper
Preparation
Cut the red peppers lengthwise into quarters, remove the seeds, white membranes, and stem. Wash and dry them. In a deep plate, mash the feta and cream cheese with a fork until smooth. Add salt, pepper, paprika, and chopped chives. Mix well.
Fill each pepper quarter with the cheese mixture. Wrap each piece in two bacon slices, ensuring the ends are tucked underneath. Arrange the stuffed peppers on a baking sheet lined with parchment paper.
Bake for approximately 35 minutes at 200°C (top-bottom heat) until the bacon is crispy and golden brown. While the peppers are baking, prepare the salad: Wash and dry the mixed lettuce. Place it on three large, flat plates.
Wash and dry the radishes, cucumber, carrot, and avocado. Peel the avocado, cucumber, and carrot. Slice them thinly and arrange them on the lettuce. Season the salad with salt and pepper, and drizzle with olive oil. Once the peppers are baked, place two hot peppers on each plate.
