Stuffed Caprese-style Vitapep sweet peppers
- approx. 15 preserved Vitapep sweet peppers
- for the filling:
- 200 g cream cheese
- 1 teaspoon oregano
- freshly ground pepper to taste
- for the garnish:
- balsamic glaze
- a few sprigs of basil
Drain the Vitapep sweet peppers and drain further on a piece of kitchen towel.
To make the filling, mix the cream cheese with the oregano and season to taste with pepper.
Spoon the cheese mixture into a piping bag and store in the refrigerator if not using it immediately.
Fill the Vitapep sweet peppers with the filling. Drizzle the balsamic glaze over the sweet peppers and garnish with fresh basil. Serve immediately.