John Myers
Sisserl’s ~ Pointed Peppers with Cheese Filling
The perfect sisserl’s ~ pointed peppers with cheese filling recipe with a picture and simple step-by-step instructions.
- 5 piece Red pointed peppers
- 200 g Diced feta
- 200 g Cream cheese
- 30 ml Milk
- 125 g Bell peppers (from the tips – diced)
- Salt
- Black pepper
- Sweet paprika
- Basil (dried from the garden)
- Oregano (dried from the garden)
- Lovage (dried from the garden)
- Wash the pointed peppers, cut open at the top and cut off the tip.
- Cut the tips into cubes and set aside.
- Remove the seeds from the pods and lay them ready.
- Now make a cream with the remaining ingredients.
- Use a piping bag to squirt this cream into the pods.
- Now cut the pods into approx. 1 cm thick slices and place them on a plate or a platter.
- Store in a cool place until serving.
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