Paprika with Cream Cheese Filling
Paprika with cream cheese filling is a recipe featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 40 g white bread cubes (without crust, cut into ½ cm cubes)
- 20 g butter
- 80 g cooked ham
- 30 g spring onions
- 80 g tomato flesh
- 150 g mixed bell peppers (red, yellow, green)
- 1 tbsp chopped herbs (parsley, basil)
- 200 g double‑cream cream cheese
- 60 ml whipping cream
- 1 egg yolk
- 1 small garlic clove (finely diced)
- Salt
- pepper (ground)
- 320 g light green dolmas (4 pieces; available in Turkish grocery stores)
- 80 ml vegetable stock
- 25 g freshly grated Parmesan
- 1 tbsp melted butter
Instructions
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1.
Roast the white bread cubes in melted butter until golden brown. Dice the ham into small cubes. Trim and slice the spring onions into fine rings, dice the tomato flesh into ~0.5 cm cubes. Halve the bell peppers, remove stems, seeds, and white membranes, then dice the flesh. In a bowl whisk the cream cheese with whipping cream and egg yolk until smooth. Mix in ham, spring onions, tomatoes, peppers, herbs, garlic, and bread; season with salt and pepper.
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2.
Free the dolmas from their stems, cut them crosswise in half, remove seeds and white membranes. Arrange the halves side‑by-side in a fireproof dish. Fill each with the cream cheese mixture, pour vegetable stock over, sprinkle Parmesan, and drizzle melted butter on top. Bake in a preheated oven at 190 °C (mid‑rack) for about 15–20 minutes.
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3.
Plate the dolmas and serve hot.
