Summary

Ingredients

• 12 small bell peppers (snack, baby or mini bell pepper, as colorful as possible)
• 200 g herbal cream cheese
• 1 pinch (s) chili salt
• 1 pinch (s) pepper
• 0.5 teaspoon ½ paprika powder, noble sweet
• 1 chilli pepper (s), red, pitted
• 0.5 teaspoon ½ powdered sugar or grape sugar
• some lemon peel, untreated, grated

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Instructions

1. Wash the peppers, cut off the lid and carefully remove the core. Cook until firm to the bite in the steamer or steamer (approx. 20 minutes). Rinse the peppers in ice-cold water and drain well on a kitchen towel.
2. For the filling, finely chop the pitted chilli pepper. Season the cream cheese with chilli salt, paprika powder, powdered sugar or grape sugar and the grated lemon peel and gradually work in the finely chopped chilli pepper until your personal degree of spiciness is achieved. Fill the peppers with a disposable piping bag or a small spoon and refrigerate until ready to eat.
3. The stuffed peppers can be prepared the day before. They taste very good with grilled meat or bread from the grill. If there is anything left of the filling, it can be served as a spread or grill dip.