Antipasti – Peppers Stuffed with Cream Cheese

Summary

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

1. Boil the onion, peppercorns, allspice, salt, sugar and vinegar in 2 liters of water to a spice stock.
2. 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.
3. 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!
4. It goes well with a barbecue party and every Italian starter buffet!