 
NOTICE: Cook time may vary depending on quantities requested.
|
| 6 |
large red peppers |
6 |
| 8 oz |
Lactantia Original or Light Cream Cheese |
250 g |
| 1 tbsp |
Beatrice Sour Cream or Beatrice 35% Cream |
15 mL |
| 1 tsp |
finely chopped fresh thyme leaves |
5 mL |
| 2 |
garlic cloves, minced |
2 |
| ½ tsp |
each, salt and ground black pepper |
2 mL |
| 2 |
green onions, sliced |
2 |
| 1/3 cup |
chopped fresh parsley or basil leaves |
75 mL |
PREPARATION
- Preheat oven to 425°F (220°C). Core and seed peppers, then slice in half. Place cut-side-down on two foil-lined baking sheets. Roast in preheated oven, until skins are lightly charred, from 25 to 30 minutes. Remove from oven. Wrap foil from each pan around peppers. Let stand at room temperature until peppers are cool enough to handle, about 15 minutes. Unwrap peppers and carefully peel off skin, trying not to tear peppers. Pat peppers dry with paper towel.
- While peppers are roasting, cut Lactantia Original or Light Cream Cheese into small cubes. Place in a large bowl. Using an electric mixer, beat cheese until soft. Or place cheese in a food processor fitted with a metal blade; whirl, using a pulsing motion, until cheese is soft. Beat or whirl in Beatrice Sour Cream or Beatrice 35% Cream, thyme, garlic, salt and pepper until creamy and spreadable. Add more sour cream or cream if needed. Mix in onions and parsley or basil.
- Divide cheese mixture between peppers, then evenly spread on inside of pepper halves. Tightly roll each pepper lengthwise into a cylinder. Wrap in plastic wrap or waxed paper, twisting ends to tightly seal. Refrigerate until cheese is firm, at least 4 hours or up to 3 days.
- To serve, remove wrapping and slice each roll crosswise into 3 or 4 rounds. Arrange on a platter and garnish with fresh parsley or basil leaves. Or serve with toasted baguette rounds and a selection of fancy crackers.
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