Antipasti – peppers stuffed with cream cheese

Ingredients for 4 servings:

• 8 bell peppers, red or yellow pointed peppers
• 200 g sheep’s cheese (feta)
• 200 g cream cheese with herbs
• 3 garlic cloves
• 5 basil leaves
• 1 onion(s)
• 10 peppercorns
• 5 grains of allspice
• 3 tsp salt
• 1 tbsp sugar
• 5 tbsp vinegar essence

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the onion, peppercorns, allspice, salt, sugar, and vinegar in 2 liters of water until it becomes a spiced broth. Cut the tops off the peppers and scoop out the seeds. Briefly bring the peppers to a boil in the broth, let them steep for about 5 minutes, and then remove them. Let them cool. Meanwhile, use a food processor to make a spreadable mixture from the feta cheese, cream cheese, crushed garlic, and basil. Transfer this mixture to a freezer bag, cut off the tops, and fill the peppers with the cheese mixture. For yellow peppers, I added a little tomato paste to the mixture. It looks nicer. Store it in the fridge! It’s perfect for a barbecue or any Italian appetizer buffet!