Stuffed Pointed Peppers

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Ingredients

8	pointed peppers, 4 yellow, 4 red
200 g	Feta cheese, crumbled
200 g	cream cheese
¹/₂ tbsp	chives, chopped
¹/₂ tbsp	parsley, chopped
some	salt and freshly ground black pepper
3 clove(s)	garlic, mashed
5 leaves	basil, chopped
1	onion, chopped
10	peppercorns
5	allspice corns
3 tsp	salt
1 tbsp	sugar
5 tbsp	vinegar
2 l	water

Method

Preparation time: ca. 15 min / Cooking / Baking Time: ca. 10 min Resting time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a

Bring the water to a boil. Add the onions, peppercorns, allspice corns, salt, sugar and vinegar. Cook for 5 minutes.

Remove and discard the tops, seeds, and membranes of the bell peppers. Place the peppers into the stock and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove from the stock and allow to cool.

Mix together the Feta cheese and cream cheese, garlic, basil, parsley and chives. Season with salt and pepper. Mix until smooth and creamy.

Stuff the peppers with the cheese mixture. Allow to chill in the refrigerator before serving.