– Roasted Red Bell Peppers with Garlic Cream Cheese –
Garlic is definitely one of my all-time favorite ingredients to work with, it adds so much flavor and depth to any dish, and the best part? it´s in-expensive! This recipe of roasted red bell peppers with garlic cream cheese is a classic example of how garlic can elevate the flavors on a dish. This appetizer is perfect for any party or family get-together, I have even served it up as a side dish, next to some grilled fish, for a satisfying and tasty meal. In this recipe, I roasted my own red bell peppers, you can use the pre-made one´s in the store, but it´s much more economical and tasty to roast them yourself. This dish packs a huge flavor, it´s refreshing, and it´s easy to make. Watch the video below on how to make these roasted red bell peppers with garlic cream cheese, and impress your guest with a beautiful combination of flavors. Salud!
Watch the Video Below on How to Make Roasted Red Bell Peppers with Garlic Cream Cheese
Roasted Red Bell Peppers with Garlic Cream Cheese
- 2 Red Bell Peppers
- 3 Cloves of Garlic
- 3/4 Cup Cream Cheese (6 ounces)
- 1 Tsp Freshly Squeezed Lemon Juice
- 2 Tbsp Extra Virgin Spanish olive oil
- Freshly Chopped Chives
- Sea Salt
- Ground Pepper
Pre-heat your oven with the bake/broil option to 210 C (410 F)
Add 2 red bell peppers to a baking tray, drizzle each one with some extra virgin Spanish olive oil and sprinkle with some sea salt
Cut a slit on 2 cloves of garlic, wrap them in foil paper, add to the baking tray with the bell peppers, and add the bell peppers and garlic to the oven for about 18 minutes, then remove from oven and let them cool off
To make the garlic cream cheese filling, begin by finely mincing 1 clove of garlic and adding to a mortar, remove the skin from the roasted garlics, add them to the mortar, and using a pestle, mash everything together until you form a paste
Add 3/4 cup of cream cheese to a bowl, add the garlic paste from the mortar, some freshly chopped chives, 1 teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish olive oil, season it with sea salt and a generous portion of freshly cracked black pepper, and mix everything together, then cover with seran wrap and set aside
Once the bell peppers have cooled off, cut the stock and remove the skin, then cut vertical strips that are about 1-inch wide
Add about 1/2 tablespoon of the garlic cream cheese filling into each strip of bell pepper, then roll each one up, tucking in the thinnest part underneath, and seal each one with a toothpick
Add them to a plate, and then to the fridge for at least 30 minutes, to let all the flavors develop
When ready to be served, sprinkle with some fresh chives and enjoy!
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