For the pear stuffed with cream cheese, mix lime juice and orange juice with a little salt and pepper. Cut the pears in half and hollow them out (you want to leave about 1cm of rim). Put 1 tablespoon of the juice mixture into each half, toss to distribute the juice well, and let sit for 15 minutes.
Cut the bell pepper into quarters and remove the seeds. Cut a quarter of the bell pepper into short, fine strips and the rest into fine cubes.Season the country cream cheese chives with salt, bell pepper and paprika to taste, mix in the diced peppers. Now fill the cream cheese mixture into the pear halves and garnish with the chive rolls and the bell pepper strips.
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