Peel onion, quarter them and bring them to the boil with peppercorns, allspice, vinegar, salt and 2 l water. Cut out the top stem in a circle so that the pepper can be filled from the top. Scrape out the core and seeds and simmer peppers in the stock until tender. Remove and cool down.
Mix a spreadable paste with cream cheese, sheep milk cheese, basil and mashed garlic. Fill pepers with this mixture.