Peppercorn Brie Food

PEPPERCORN BRIE

Peppercorn Brie image

I love finding really exciting new recipes! I think I'll invite some friends over just to show off this recipe from Dare Foods.

Provided by Lorac

Categories Spreads

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

8 ounces cream cheese, softened
8 ounces brie cheese, softened
1/2 cup unsalted butter, softened
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1/4 cup cracked pink peppercorns

Steps:

Combine all ingredients and serve with crackers.

Nutrition Facts : Calories 1580, Fat 156, SaturatedFat 98.4, Cholesterol 480.2, Sodium 1410.1, Carbohydrate 5.7, Fiber 0.2, Sugar 1.1, Protein 43.7

STUFFED BELL PEPPERS WITH BRIE

Stuffed Bell Peppers With Brie image

A colorful dish great, for a brunch or lunch. Works also well with Camembert cheese. Depending on the size of the peppers you might have to increase the ingredients.

Provided by PetsRus

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 red peppers
8 teaspoons tapenade (olive and caper if you can get it)
150 g cherry tomatoes, halved
25 g pitted black olives, chopped
2 tablespoons toasted pine nuts
225 g brie cheese, chopped
fresh ground black pepper (optional)
fresh basil leaf
olive oil, to drizzle

Steps:

Cut the peppers in half through the stalk and remove the seeds.
Evenly spread 1tsp of olive tapenade in each half pepper and fill with cherry tomatoes, olives, pine nuts and a few torn basil leaves, top with the Brie.
Place them in a roasting tin with a drizzle of olive oil and bake at 200°C/400°F for 20-25 mins until the peppers are tender.
Serve warm with crusty bread and salad.

STUFFED PEPPERS WITH BRIE

Stuffed Peppers With Brie image

This colourful, flavor-packed dish is perfect for lunch served hot or cold with some crusty bread and salad.

Provided by English_Rose

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 red peppers
8 teaspoons tapenade
5 ounces cherry tomatoes, halved
1 ounce pitted black olives, halved
8 ounces brie cheese, sliced
16 basil leaves

Steps:

Cut the peppers in half through the stalk and remove the seeds.
Evenly spread 1tsp of olive tapenade in each half pepper and fill with cherry tomatoes, olives and a few torn basil leaves. Top with brie.
Place them in a roasting tin with a drizzle of olive oil and bake at 400°F for 20-25 mins until the peppers are tender. Serve warm with crusty bread and salad.

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