Snack peppers, delicately filled

Ingredients for 4 servings:

• 12 small bell peppers (snack, baby or mini peppers, preferably colorful)
• 200 g herb cream cheese
• 1 pinch of chili salt
• 1 pinch(s) of pepper
• ½ tsp sweet paprika powder
• 1 chili pepper(s), red, pitted
• ½ tsp powdered sugar or glucose
• some lemon peel, untreated, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the peppers, cut off the tops, and carefully remove the cores. Cook in a steamer or steamer basket until al dente (approx. 20 minutes). Rinse the peppers in ice-cold water and drain well on a kitchen towel. For the filling, finely chop the deseeded chili pepper. Season the cream cheese with chili salt, paprika powder, powdered sugar or glucose, and grated lemon zest, and gradually add the finely chopped chili pepper until you reach your desired level of spiciness. Fill the peppers using a disposable piping bag or a small spoon and refrigerate until ready to serve. The stuffed peppers can be prepared the day before. They taste great with grilled meat or bread from the grill. If you have any leftover filling, you can serve it as a spread or barbecue dip.