These egg-stuffed bell peppers are an attractive and fancy starter, ideal for a summer picnic. Easy to make ahead and store in the fridge for a few hours prior to serving.
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400g cheese of your choice, grated
a few tablespoons soured cream
1 teaspoon mild creamed horseradish
1 bunch fresh dill, stalks removed and leaves chopped
3 hard boiled eggs
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Method Prep:15min › Extra time:2hr chilling › Ready in:2hr15min
In a bowl, combine the grated cheese, soured cream, horseradish and dill and mix well.
Cut the stalk from the peppers and remove and discard the seeds. Divide half of the cheese mixture evenly between the three peppers then place a whole hard boiled egg inside and add more of the cheese mixture to pack in around the egg.
Chill in the fridge for a few hours. When ready to serve, remove from the fridge and slice the peppers across to reveal a delightful cross section of the inside. Serve chilled.