Antipasti – Peppers Stuffed with Cream Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 bell peppers, red or yellow pointed peppers
- 200 g sheep cheese, (feta)
- 200 g cream cheese with herbs
- 3 clove (s) garlic
- 5 basil leaves
- 1 onion (s)
- 10 grains pepper
- 5 grains allspice
- 3 teaspoons salt
- 1 tablespoon sugar
- 5 tablespoon vinegar - essence
Print Recipe
Pin Recipe Instructions
- Boil the onion, peppercorns, allspice, salt, sugar and vinegar in 2 liters of water to a spice stock.
- Cut the lid off the peppers and remove the seeds. Then briefly bring the paprika to the boil in the stock, let it steep for about 5 minutes and remove. Let cool down.
- In the meantime, use the blitz chopper to make a spreadable mixture from sheep`s cheese and cream cheese, pressed garlic and basil. Put these in a freezer bag, cut off the tip and fill the peppers with the cheese mixture. For yellow peppers I added some tomato paste to the mass. That looks nicer. Put it in the fridge!
- It goes well with a barbecue party and every Italian starter buffet!
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