Receita do pimentão com cream cheese.

Ingredients

• 1 small Bell Pepper (washed, halved lengthwise, seeds removed)
• 120 g Cream Cheese (softened to room temperature for easy spreading)
• 1 tsp Lemon Juice (freshly squeezed)
• 1 pinch Salt (optional, to taste)

Instructions

1. Prepare the Pepper

   Wash the small bell pepper, cut it in half lengthwise, and remove all seeds and membranes with a small spoon.

   Time: PT5M

2. Soften the Cream Cheese

   Place the cream cheese in a small mixing bowl and let it sit at room temperature for 5‑10 minutes, then stir until smooth.

   Time: PT5M

3. Fill the Pepper Halves

   Spoon the softened cream cheese into each pepper half, packing it tightly until the cavity is almost full – about the size of a small pot.

   Time: PT3M

4. Add Lemon Juice

   Drizzle 1 teaspoon of fresh lemon juice over the filled peppers, then sprinkle a pinch of salt if desired.

   Time: PT1M

5. Serve

   Arrange the stuffed pepper halves on a serving plate and enjoy immediately or keep chilled until serving.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

4 g

Fat

13 g

Fiber

1 g