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| Main Ingredients | Red Capsicum, Cream Cheese |
| Cuisine | Fusion |
| Course | Salads |
| Prep Time | 8-10 hour |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1 red capsicum
- 1 green capsicum
- 3/4 cup cream cheese
- 3 canned pineapple slices, drained and crushed
- 3/4 cup mayonnaise
- Salt to taste
- 10-12 black peppercorns, crushed
- 20 almonds, chopped
- 4 lettuce leaves
Method
- Cut a piece from the stem end of the capsicums.
- Remove the seeds and the membranes.
- Beat the cream cheese till smooth; add the pineapple, mayonnaise, salt, crushed peppercorns and almonds.
- Stuff the capsicums with the cheese mixture, cover and chill for at least twelve hours.
- Slice each capsicum with a hot, sharp knife and place them on ice.
- Serve in a platter on a bed of lettuce leaves.
Nutrition Info
| Calories | 1083 |
| Carbohydrates | 29.6 |
| Protein | 16.4 |
| Fat | 100 |
| Other Fiber | Vitamin C- 306.1mg |
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