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Hot peppers stuffed with cheese in oil recipe. Pickled mini peppers 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 that 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, turns out to be 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 cheese Feta - 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 of wine vinegar, then put the peeled vegetables in a saucepan. 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, 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.

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 crispness.

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 curd to a thick yogurt consistency, 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.

  • hot pepperoni - 600 g;
  • milk - 1 l;
  • garlic - 1-2 heads;
  • provencal herbs - 1 tbsp. l .;
  • bay leaf - 3 pcs.

For filling:

  • goat cheese - 500 g;
  • garlic - 4 cloves (large);
  • dried oregano - 1.5 tsp;
  • dried basil - 1.5 tsp;
  • Provencal herbs - 1.5 tsp.

To fill:

  • water - 1 l;
  • white wine vinegar - 1 tbsp.;
  • sugar - 2 tbsp. l .;
  • olive oil - 2 tbsp. l .;
  • salt - 2 tsp

Cooking method

  1. Peel the seeds from the pepper pods, put them in a deep bowl, pour them over with milk to completely cover the pepper, for a day. This procedure is necessary to remove excessive pungency. Then rinse with cold water and leave to dry completely.
  2. Mash the cheese, add the garlic passed through a garlic press, dry chopped herbs and mix the filling thoroughly. Fill the peppers with the filling.
  3. Put bay leaves, Provencal herbs, garlic, cut into wedges in sterile dry jars at the bottom. Fill the cans stuffed with pepper, not reaching 1 cm to the threaded neck.
  4. Mix all the pouring ingredients, boil it and, when it cools slightly, pour the peppers into the jars. Roll up cans or screw caps.
  5. Pasteurize for about 20 minutes in a saucepan of water or hot oven... After cooling, store the jars in a cool place.

Ingredients

  • jalapeno pepper - 25-30 pcs.;
  • cream cheese - 200 gr;
  • pickled cucumbers - 2-3 pcs.;
  • garlic - 1 clove;
  • water - 500 ml;
  • vinegar - 130 ml;
  • sugar - 2 tbsp. l.

Cooking method

  1. Remove the seeds from the peppers and cut the stalk. Rinse the fruits thoroughly with cold water. Mix water with vinegar, add sugar, bay leaf and bring to a boil.
  2. Blanch the peppers in the marinade for 2-3 minutes. Next, remove it from the marinade and cool it. Put the pepper in a colander and let the marinade drain completely.
  3. Cut the cucumbers into small cubes. Chop the garlic and mix it with the cheese. Put a piece of cucumber in each pepper, and then, using a pastry bag, fill the fruit with cheese. Place the peppers in a jar and fill vegetable oil... Store pickled peppers in the refrigerator, or roll up immediately.