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Buy pickled peppers with cheese in oil. Peppers stuffed with feta cheese


Calorie content: Not specified
Cooking time: 40 minutes

To satisfy exquisite tastes some guests, hostesses sometimes have to puzzle over the preparation of the menu and selection original dishes for a festive table. I would like to offer you a recipe for the most wonderful appetizer, which never goes unnoticed by guests and rarely "survives" until the end of the banquet. Pickled multi-colored mini peppers with feta, the recipe for which I propose with a photo, are simply delicious! Infused with the aromas of garlic and basil, they will not only decorate your festive table, but will also delight you with their unsurpassed taste.

If you have a feast planned for tomorrow, then prepare pickled mini-peppers with feta cheese tonight, they will have the opportunity to marinate well overnight and become even tastier.



To prepare a dish, we need:
- small sweet peppers of different colors - 10 pcs.;
- Greek Feta cheese - 150 g;
- creamy cottage cheese- 250 g;
- olive oil;
- vinegar;
- dry basil;
- dry granulated garlic;
- white pepper;
- allspice;
- Bay leaf;
- salt.

How to cook from a photo step by step

1. Prepare all the ingredients for the dish.




2. Wash the peppers and remove the stalk with seeds. Try to choose vegetables of different colors and as small sizes as possible in the store, then your snack will have a bright, attractive look.




3. Before stuffing peppers with feta cheese, marinate them hot. Pour a liter of water into a saucepan, put in a few peas of allspice, 1-2 bay leaves and a teaspoon of salt. Bring the marinade to a boil and pour in 50 g wine vinegar, then put the peeled vegetables in the pan. They should boil over low heat for 10 minutes. Leave the peppers in a hot marinade until they cool.






4. In the meantime, get busy with the stuffing. Fetu and cream cheese rub well with a fork. Add a teaspoon of dry basil, half a teaspoon of freshly ground white pepper and half a teaspoon of dry granulated garlic. Mix everything thoroughly. Cheese mince for our mini peppers is ready.




5. Dry the cooled pickled peppers on a paper towel and fill them with spicy cheese filling.




6. Stack tightly stuffed peppers v glassware and get down to preparing another marinade. Mix 0.5 cups of quality extra virgin olive oil with a tablespoon of wine vinegar and a teaspoon of dry basil.






7. Pour olive marinade over stuffed vegetables... If you have a few sprigs of fresh basil in your house, tear them apart and place between the peppers. This spicy herb will greatly enhance the taste and aroma ready meal... Close the mini-pepper pan tightly and refrigerate for a few hours.




8. Serve marinated mini-peppers with delicious cheese filling on juicy lettuce leaves. This colorful and extraordinary delicious snack will certainly become the highlight of your festive table.




Bon appetit, everyone!
Author: Lilia Purgina




Also see how to cook

Step 1: clean the peppers.

The pepper must be thoroughly rinsed and seedless by cutting off the tail and pulling out the core with a long narrow knife blade.
After cleaning, rinse the peppers thoroughly also from the inside.
Be careful throughout the entire process. Don't poke through the peppers or break the vegetables.

Step 2: simmer the peppers.



Boil water in a large saucepan, then toss all peeled peppers in boiling water and simmer until soft, that is, for 5 minutes, about.
Then discard the vegetables in a colander, dump them cold water and let the liquid drain, and the peppers cool completely.
Dry the peppers with paper towels.

Step 3: prepare the filling.



Cut the feta into small pieces and place in a deep bowl. Fall asleep with cheese Provencal herbs, basil, oregano, and granulated garlic. Take a fork and mix the feta very thoroughly with the spices to make a smooth paste.

Step 4: stuff the peppers with feta cheese.



Fill the prepared peppers with spiced feta cheese, tucking the filling tightly. Better to do this with a small teaspoon or dessert spoon.

Step 5: marinate the peppers stuffed with feta cheese.



Transfer the peppers to jars; the bell peppers should be kept separate from the hot ones.
Add two peeled garlic cloves to each jar.
Heat the olive oil in a saucepan, then pour over the peppers in the jars and cover tightly. Vegetables should be completely submerged in oil.
Allow the container and its contents to cool down when room temperature and then put everything in the refrigerator.
Ready peppers stuffed with feta cheese will be through 4-5 days.
It is imperative to store vegetables stuffed with cheese in the refrigerator.

Step 6: Serve the peppers stuffed with feta cheese.



Peppers stuffed with feta cheese will go to the table as cold appetizer... It is very tasty and interesting. Something Italian in style, definitely try it.
Bon Appetit!

Use gloves when handling chili peppers to avoid burns and irritation.

Peppers stuffed with soft cheese and nuts

Many buying in vegetable departments hot chili don't even pay attention to its grade. But there are more than two dozen of them. Moreover, each species can differ significantly both in taste characteristics and in the degree of pungency. Therefore, some peppers are used exclusively in small portions as a seasoning, while others can be added to salads or stuffed. Which is what we are going to do right now.

Ingredients:

  • 10 pieces of mild peppers
  • 150 g soft cheese
  • 5 pcs of walnuts

How to make peppers stuffed with soft cheese

There are not so many weak-sharp varieties, but they are found quite often. These include, for example, "Jubilee" or "Elephant trunk". So, we remove the stalk from all the peppers and cut out the inner partitions with a narrow knife, after which we carefully wash each fruit, trying not to damage its integrity. Next, put aside the pepper to dry, and in parallel, in a suitable dish, introduce any soft cheese(Philadelphia, Mascarpone or other).

In the next step, we split walnuts, take out the halves from the shell and grind them, leaving small pieces. We transfer the nuts along with the salt to the cheese and mix the filling. Put the mass in each pepper with a spoon, and then cut the fruits into thin rings with a wide knife. The pepper stuffed with cheese is ready!

Pickled peppers stuffed with feta

Another option for serving low-spicy pepper will especially appeal to those who love pickled vegetables. True, we will cook the day before serving, and not close for the winter. Therefore, the presented appetizer is perfect for any holiday, regardless of the season. The main thing is to try to get the right varieties, like the Elephant Trunk or the Jubilee, otherwise you will get too "hot" dish.

Ingredients:

  • 30 pieces of fine mild pepper
  • 200 g feta
  • 4 cloves of garlic
  • 2 tbsp vinegar
  • 1 d.l. olive oil
  • 4 tablespoons odorless oils
  • peppercorns

How to make pickled peppers stuffed with feta

In order for our appetizer to brew well, we recommend choosing small pieces of mild pepper. So, we cut off the tails and immediately remove the partitions along with the sharp seeds. Then we rinse each pepper and lay them on a towel where they can dry well. At this time, in a dry bowl, mix finely chopped feta with chopped garlic and olive oil and thoroughly knead the snow-white mass.

Now we fill each fruit with a soft cheese filling and place it tightly stuffed pepper into a wide bowl, preferably in one layer. In a suitable saucepan, mix the vinegar, salt, peppercorns and refined oil, and pour the resulting marinade into a bowl with blanks (it should cover the appetizer up to half). We cover the dishes with a lid and leave for 10-12 hours, during which it is recommended to gently turn the pepper several times for even marinating. It is better to drain the liquid when feeding.

Bon Appetit!

Another variation on the theme of a summer snack, fresh and savory. The main secret here - take small pot-bellied peppers that can be easily filled with cheese filling, and fire-eating champions may well try their hand by encroaching on hot peppers(complaints are not accepted!). Well, if you couldn't find small peppers, you can stuff it with cheese bell peppers regular size - by. Both those and other peppers are very beneficial in combination with cool white or pink.

Peppers stuffed with cheese

Wash small peppers, cut off the priests with them and clean out the insides with a small knife. Grill the peppers on all sides or bake them on a wire rack - the sides of the peppers should be scorched, and they should be thoroughly baked, but still maintain their shape and crunchiness.

Combine the cheese, lemon or lime juice, crushed garlic, finely chopped herbs, and half the chopped chili. Add a couple of tablespoons of water to bring the cheese mass to the consistency of thick yogurt, straighten with salt and pepper and stir until smooth.

When the peppers have cooled slightly, fill them with cheese using a pastry bag (or a regular teaspoon), place on plates and serve with salad and herbs.