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Grilled Peppers


  • 250 g small bell peppers
  • 200 g curd cheese
  • 1 bunch chives
  • 50 g cheddar
  • salt pepper
  • 6 pieces salsiccia piccante
  • 1-2 slices bacon per pepper


  1. Wash the peppers, cut off the lid and carefully remove the core so that the peppers do not break.
  2. Finely chop the chives and mix them with the curd cheese, add salt and pepper up to taste.

  3. Fill the peppers with the mixture and press a piece of cheddar (approx. 0.5x1to2 cm) into the middle.
  4. Put the lid of the pepper back on and fixate it with a toothpick.

  5. Slice the sausage and remove the skin then cover the paprika with a thin layer of the sausage meat. Wrap with a slice of bacon and secure with a toothpick.

  6. Cover and grill over medium heat for about 10-15 minutes, flip them occasionally or until the bacon is crispy and the cheese has melted.