Stuffed pepperoni with feta

Ingredients for 4 servings:

• 2 glasses of Pepper, Greek
• 1 pack of cream cheese with herbs
• 1 pack of feta cheese
• 1 onion(s)
• salt and pepper
• possibly garlic
• possibly chili pepper(s), dried
• chives
• Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The filling: Crumble the feta as finely as possible (if necessary, mash it with a spoon on the side of the bowl), mix well with the cream cheese. Finely dice the onion and add it. Season the mixture with pepper (preferably freshly ground, about 3 pinches), a little salt (as feta is usually quite salty), and paprika (about 1/4 teaspoon). If you like it spicy, you can add crushed dried chilies to taste. Finely chopped garlic and chives can also be added at this point. Preparing the peppers: Hollow out the peppers. To do this, cut off the stem and base and scoop out the seeds with a sharp, narrow knife (be careful with your fingers). The filling: Cut a small piece off the corner of a freezer bag, creating an opening about 1 cm long. Pour the filling (you don’t have to use all of it at once) into the bag and fill the pepperoni like you would with a piping bag (press the filling into the corner with the opening, twist it just above the filling, place the filling in your hand so that the twisted part lies in the opening between your thumb and index finger. Squeeze the bag with your hand to fill the pepperoni).