Stuffed Sweet Peppers

A wide variety of peppers appear at interfaces of food stores. Unlike previous years when we did not see any kind of colored peppers except green peppers. Even this latter is OK; the combinations of colored peppers began to draw more attention.


• 2 tbsp lemon juice
• 2 teaspoons of olive oil
teaspoon of sugar - a quarter teaspoon of salt
small onion chopped some of black pepper
• 4 green peppers
have core and seeds removed and cut in half
• 240 grams without the creamy cheese mold
quarter cup fat-free mayonnaise - a teaspoon of horseradish ready
• Some of the hot pepper sauce
• 3 red sweet pepper seeds removed
a variety of vegetables in the form of small rods

Preparation: Preparation time: 25 minutes - cooling time: 4 hours

  1. Mix lemon juice, oil, sugar, salt and black pepper in a bowl in the blender then add the   onion with One-third of chopped grain pepper, and using the blender, mix them until the mixture becomes smooth.

  2. Add the rest of sweet pepper then mix them again until the mixture becomes smooth. Move the mixture to the bowl, cover them and let them rest for couple of hours. 

  3. Put the vegetable mixture in a colander and squeeze gently until the excess fluid come out. In another bowl put the liquid cheese, spicy mayonnaise, horseradish and hot pepper sauce together and mix them well, then cover them and let them cool for (2-3) hours. 

  4. Fill the empted colored pepper with the rested mixture and put the pepper in the middle of presentation dish and it can be decorated vegetables in the form of rods and parsley.

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