TREND do PIMENTÃO com CREAM CHEESE ão

Ingredients

• 2 pieces Bell Pepper (medium, any color, washed and tops cut off)
• 200 grams Cream Cheese (softened to room temperature for easy mixing)
• 1 cup Snack Chips (any salty Brazilian snack (e.g., salgadinho, cheese puffs), crushed)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground)
• 8 pieces Toothpicks (for securing the filling if needed)
• 1 piece Cucumber (optional, for a lighter alternative; halved and hollowed like the pepper)

Instructions

1. Prepare the Bell Peppers

   Wash the peppers, cut off the tops, and set them aside. Using a spoon, scrape out all seeds and the white pith, creating a clean cavity.

   Time: PT5M

2. Make the Cream Cheese Filling

   Place the softened cream cheese in a mixing bowl, add a pinch of salt and black pepper, and stir with a fork until smooth and seasoned.

   Time: PT5M

3. Crush the Snack Chips

   Put the snack chips in a zip‑top bag and crush with a rolling pin, or pulse briefly in a food processor, until you have coarse crumbs.

   Time: PT2M

4. Fill the Peppers

   Spoon the cream cheese mixture into each pepper cavity, pressing gently so the filling reaches the top of the wall.

   Time: PT5M

5. Add the Crunchy Topping

   Sprinkle the crushed snack chips over the filled peppers, patting lightly so they adhere to the cheese.

   Time: PT2M

6. Secure with Toothpicks (Optional)

   Insert a toothpick through the top of each pepper to hold the filling in place, especially if the pepper is very soft.

   Time: PT1M

7. Serve or Chill

   Serve immediately at room temperature, or refrigerate for 10‑15 minutes to firm the cheese slightly before serving.

   Time: PT10M

   Temperature: 4°C

Nutrition Facts

Calories

600

Protein

8g

Carbohydrates

20g

Fat

55g

Fiber

3g