1. Cut off stems, hollow out peppers, rinse well.
2. Boil water with vinegar, salt, sugar, garlic, and peppercorns. Add peppers, cook 5–7 minutes until slightly softened. Remove and cool.
3. Mix cream cheese with garlic powder, pepper, and salt. Fill each pepper generously.
4. Pack into sterilised jars, cover with olive oil. Seal, refrigerate. Ready after 3 days, keeps up to 2 weeks.
Ingredients
Sparkling Pairing
Prosecco Superiore or Cava