Pepper cheese with cress

Pepper cheese with cress

Cress is rich in vitamin C and calcium. You can buy them fresh all year round and keep them on the windowsill for a few days.

ingredients for 4 people:

1 small red pepper (about 100 g)
1 small onion (about 50 g)
1 Box of cress
1 Eßl. pickled green peppercorns from the clas
200 g double cream cheese
2 Eßl. Sour cream
sea-salt

Fast
Per serving about:
970 kJ / 230 kcal
7 g protein -21g fat
3 g of carbohydrates
Preparation time: about 15 Minutes

1. Wash the bell pepper and cut in half. Remove the stem base and the white ribs and seeds from the pod halves and cut into small cubes.

2. Finely chop the onion. Cut the cress from the bed into a large sieve with scissors, to wash, Pan dry and finely chop.

3. Drain the peppercorns and roughly chop or pound in a mortar. Mix the double cream cheese in a bowl with the creme fraiche.

4. The diced peppers, the onion pieces, Stir in the chopped cress and the crushed peppercorns. Season the pepper cheese with a little sea salt to taste. It goes well with Graham- or wheat germ buns.

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