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!