Snack Peppers with Cream Cheese Filling in Oil

Since we are suffocating in peppers this year, I have chosen this quick, simple but also delicious processing for the small snack peppers, because they are not suitable for peeling and then pickling. Who does not know them from the supermarket, and they are ideal as a grill side dish or just for snacking. If you buy them, they are not exactly cheap. However, you shouldn't skimp on olive oil in your own production. We always bring oil from Lake Garda with us, and you can rely on this in terms of taste and quality. You need a larger amount for pickling, but you can continue to use the oil after you've eaten the pods or put new pods in it, i.e. not discard.

Wash and dry the snack peppers. Cut about 5 mm straight from the bell pepper at the base of the stem and remove the kernels and white skin from the small pods with a sharp knife. Skin the garlic and cut into thin slices. Wash the chilli, cut in half crosswise.

Regardless of whether you want to keep them in a glass or plastic container, they and the lid must be poured out with boiling water and left for a few minutes. Since the pods and the oil are filled in cold, it is not a real "preserving" process. However, since the oil has been preserved and the containers have been made sterile by rinsing them with boiling hot water, a longer shelf life is guaranteed.

In the meantime, bring the water with vinegar, sugar, pepper and salt to a boil in a saucepan until the sugar has completely dissolved. Put in the peppers and bring to the boil again. Then pull the pot off the stove. Let them cool down a little and push the pot back. The pods should only soak in the hot water for about 5 minutes. Then pour into a sieve and drain well - especially inside. They should no longer be raw, but rather slightly soft, but still crunchy.

In the meantime, stir the cream cheese and quark until creamy. Season to taste with salt and a little sugar. Pour the mixture into a disposable piping bag and only just cut off the tip (hole diameter no more than 5 mm). Now fill each pepper up to the brim with it.

First fill the prepared container as described above with a little oil. Then put a layer of peppers close together and spread a few slices of garlic and 1/2 chilli on top. Then cover the peppers with oil again and layer in the next layer of peppers. Again distribute garlic, etc. How much can or should be layered in each container, everyone can decide for themselves. It depends on size, shape and number. It is important, however, that the last layer of peppers is covered with the oil in such a way that there is really no longer any sticking out.

Before consuming, they should be steeped in the oil for 1 to 2 days. The longer the better, but if you can't wait, you have to .............. snack ................