cream cheese

Dinner with next day lunch: Biltong, Corn and Cream Cheese filled Pepper

Dinners & Lunches

Bitong and cream cheese filled yellow pepper

Biltong, Corn and Cream Cheese filled Pepper

While driving home the other day I started thinking about what’s available in my kitchen when I get home because I have limited time, I’m not in the mood for too much effort but I need to give my husband a healthy meal.  So I came up with this meal.  It was quick and easy, not a lot of dirty dishes and carb conscious! It was also very filling, if I may add…This meal can double up as dinner and lunch.  So either make enough to put one into your lunch box the next day or use the filling to fill a whole wheat sandwich, wrap or pita bread for lunch.

INGREDIENTS

(Just as a note, I didn’t measure everything to the tee, so if the mixture is too dry just add more cream cheese or plain yogurt.)

  • 2 Big or 4 Medium Sweet Peppers
  • 1 Corn cob or 1 can of corn seeds/kernels
  • Small biltong pieces – about half  a cup or more if you prefer
  • 180 ml Cream Cheese (I didn’t have enough cream cheese so I used half cream cheese and half full cream plain yogurt)
  • Grated cheese for topping

1:  Pre-heat the oven to 180 degrees C.

2:  Cut the top of the sweet pepper off and clean the seeds out.  If the sweet pepper can’t stand upright, cut a small part off the bottom.  Place on a pan and bake for 5min.

3:  If you’re not using the canned corn, steam the corn cob for 5-6min and then cut off the corn seeds.

4:  In a mixing bowl mix the biltong, corn seeds and cream cheese.  Fill the pepper and top with the grated cheese.

5:  Put filled peppers back into the oven for another 5-6 min.

6:  Take the peppers out of the oven and serve it with strawberries and sugar snaps – I told you in the beginning I was quite tired and not in the mood for too much effort 🙂 If you have another awesome side you think will complement the filled pepper please inform me at the comment section below.

Bitong and cream cheese filled yellow pepper

7:  If you went for the option to make extra’s for lunch you can place it in a container for the next day or you can use the extra filling to fill pita bread, whole wheat bread or a wrap.

Hope you enjoy the baking and eating!!!

xxxx

J