Small peppers stuffed with cheese. Peppers stuffed with feta cheese

Another variation on the theme of summer snacks, fresh and spicy. The main secret here is to take small pot-bellied peppers that can be easily filled with cheese filling, and flame-eater champions may well try their hand at encroaching on hot peppers (complaints are not accepted!). Well, if you couldn’t find small peppers, you can stuff bell peppers of the usual size with cheese - by. Both those and other peppers benefit greatly in combination with cool white or pink.

Peppers stuffed with cheese

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

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

When the peppers have cooled down a bit, stuff them with cheese using a pastry bag (or an ordinary teaspoon), put on plates and serve with salad and herbs.

Step 1: clean the peppers.

Pepper must be thoroughly washed and de-seeded by cutting off the tail and pulling out the core with a long narrow blade of a knife.
After cleaning, rinse the peppers thoroughly from the inside as well.
Be careful during the whole process. Do not pierce the pepper skin or break the vegetables.

Step 2: Sauté the Peppers.

Boil water in a large saucepan, and then throw all the peeled peppers into boiling water and boil them until soft, that is, for 5 minutes, approximately.
After that, throw the vegetables into a colander, douse them with 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 put it in a deep plate. Pour the herbs de Provence, basil, oregano and granulated garlic to the cheese. Take a fork and mix the feta with the spices very thoroughly to make a smooth paste.

Step 4: Stuff the peppers with feta cheese.

Fill the prepared peppers with the spiced feta cheese, packing the filling tightly. It is better to do this with a small teaspoon or dessert spoon.

Step 5: Pickle Peppers Stuffed with Feta Cheese.

Transfer the peppers to jars, the bell peppers should lie separately from the hot ones.
Add two peeled garlic cloves to each jar.
Heat the olive oil in a saucepan, and then pour it over the peppers in the jars and close tightly. Vegetables must be completely immersed in oil.
Allow the container and its contents to cool to room temperature, and then put everything in the refrigerator.
Ready peppers stuffed with feta cheese will be through 4-5 days.
Vegetables stuffed with cheese must be stored in the refrigerator.

Step 6: Serve the peppers stuffed with feta cheese.

Peppers stuffed with feta cheese will go to the table as a cold appetizer. It's very tasty and interesting. Something in the Italian style, be sure to try.
Bon appetit!

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

Peppers stuffed with soft cheese and nuts

Many, buying hot chili in the vegetable departments, do not even pay attention to its variety. But there are more than two dozen of them. Moreover, each type can differ significantly both in taste characteristics and in the degree of spiciness. 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're going to do right now.

Ingredients:

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

How to cook peppers stuffed with soft cheese

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

At the next stage, we split the walnuts, take out the halves from the shell and chop them, leaving small pieces. We shift the nuts together with salt into the cheese and mix the filling. With a spoon we lay the mass in each pepper, and then with a wide knife we ​​cut the fruits into thin rings. Peppers stuffed with cheese are ready!

Pickled peppers stuffed with feta

Another option for serving mildly hot peppers 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. Most importantly, try to get the right varieties, like Elephant Trunk or Jubilee, otherwise you will get too “hot” a dish.

Ingredients:

• 30 pcs small mild pepper
• 200 g feta
• 4 garlic cloves
• 2 tbsp vinegar
• 1 dl olive oil
• 4 tbsp odorless oils
• peppercorns

How to cook pickled peppers stuffed with feta

To make our appetizer well infused, we recommend choosing small specimens of mildly hot pepper. So, cut off the tails and immediately remove the partitions along with the sharp seeds. Then we wash each pepper and lay them on a towel where they can dry well. At this time, mix finely chopped feta with chopped garlic and olive oil in a dry bowl and thoroughly knead the snow-white mass.

Now we fill each fruit with a soft cheese filling and tightly stuffed peppers in a wide bowl, preferably in one layer. In a suitable saucepan, mix vinegar, salt, peppercorns and refined oil, and pour the resulting marinade into a bowl with blanks (it should cover the appetizer halfway). 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 uniform pickling. When serving, it is better to drain the liquid.

Bon appetit!

Peppers stuffed with cheese in butter. Olive oil, and the peppers themselves are stuffed with goat cheese or feta. They may not be sharp, slightly pointed and very sharp. The peppers themselves are also different, small sweet red bell peppers or hot green oblong mini peppers. Today we will try to cook such a delicious snack ourselves.

Peppers stuffed with cheese in oil

Once you try this delicious appetizer, you will fall in love with it! You can serve such a delicacy to the festive table, but it definitely won’t stay on your everyday table for a long time)

Ingredients:

1. Peppers - 8 00 grams
2. Feta cheese - 700 grams
3. Oregano - 1 tsp
4. Basil - 1 tsp
5. Garlic granulated - 1 tsp
6. Provence herbs - 1 tsp
7. Garlic - 4 cloves
8. Olive oil - 800 ml.

Cooking:

Buy peppers according to your taste, if you do not like spicy, take sweet red ones, if you prefer spicy, then take spicy ones.

Rinse the peppers, cut off the “hat” with a tail and pull out the seeds. Rinse.

Act carefully, the peppers must be whole and not damaged.

Boil water in a saucepan, add peppers and boil for 5 minutes.

Drain the water, rinse the peppers with cold water, then let the water drain. Lay the peppercorns on a clean cotton towel and pat dry.

Prepare a clean bowl and cut the feta cheese into pieces. Add the herbs and granulated garlic to the cheese. Mash the spiced cheese well with a fork. You should get a homogeneous mass.

The filling for the peppers is ready, now you need to fill them. To do this, take a teaspoon and fill the peppers.

Arrange the peppers stuffed with cheese in glass jars. Place 2 garlic cloves in each jar.

We heat up the olive oil. Pour hot peppers. When they have cooled, cover the jars with lids and put them in the refrigerator. The oil should completely cover the peppers.

The snack jars should be kept in the refrigerator for 5 days, after which the peppers stuffed with cheese in oil can be served at the table. This appetizer is perfect for the holiday table.

Enjoy your meal!