Chocolate with salt

I wanted to publish that recipe for a long time already, not only because I love it, but also because it changed my attitude toward stuffed peppers. Not that long ago, you could have chased me by just mentioning that dish. Mostly burned pepper mush with a nasty skin, preferably stuck to my palate. It just wasn't mine, partially because I was convinced, that I only like raw peppers.
Now thank to that recipe, I started using peppers in my cooking more and more and in any preparation form.
So what makes the difference? To begin with, the peppers stay nice firm, as they are just steamed. In my opinion, the fresh taste is also very well preserved and you don't get that overcooked pepper taste. The skin is obviously still there, but as the pepper stays firm itself, it's not bothering at all.
During the winter time, I make that dish quite often, as the peppers are fresh and affordable, and it's quickly done, light and very tasty - and suitable for our whole family.
You can serve it with rice, noodles, potatoes or bread.
I should also mention, that I found the recipe in my favorite German recipe database chefkoch.de under
Illes gefüllte Paprikaschote „der anderen Art“ . Illepille, thank you. You will see, I didn't change much, as it wasn't necessary for our liking.