Drain the bell pepper pieces in a sieve and collect the oil. Cut the peppers into strips. Peel onions, cut into fine slices and sauté in hot oil until translucent. Rinse basil, rub dry and cut into strips. Add peppers and basil to onions. Season with salt, pepper and balsamic vinegar.
Cut the 12 yufka dough triangles to make squares. Brush these with the paprika oil. Line 4 ovenproof ramekins (O in about 11 cm) with 3 dough squares each. Cover the dough with a teaspoon of cream cheese. Spread the prepared vegetables evenly on top.
Bake in a heated oven at 180 degrees, convection oven 160 degrees, gas mark 3 for about 6-8 minutes.
Tip: Yufka dough sheets are available in Turkish grocery stores.
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