Chili peppers stuffed with cheese in oil recipe. Peppers stuffed with cheese in oil

Calories: Not specified
Cooking time: 40 min

To satisfy the refined tastes of some guests, hostesses sometimes have to rack their brains over compiling a menu and selecting original dishes for the festive table. I want to offer you a recipe for a wonderful appetizer that never goes unnoticed by guests and rarely “survives” until the end of the banquet. Marinated multi-colored mini peppers with feta, the recipe with a photo of which I offer, are simply delicious! Saturated with the aromas of garlic and basil, they will not only decorate your holiday table, but will delight you with their unsurpassed taste.

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



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

How to cook with 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 as possible in the store, then your snack will have a bright, attractive look.




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






4. In the meantime, take care of the filling. Mix the feta and cream cheese 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. Minced cheese for our mini peppers is ready.




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




6. We tightly pack the stuffed peppers in a glass dish and start preparing another marinade. Mix 0.5 cup of quality extra virgin olive oil with a tablespoon of wine vinegar and a teaspoon of dried basil.






7. Pour the stuffed vegetables with olive marinade. If you have a few sprigs of fresh basil around the house, tear them up and place them between the peppers. This spicy herb will significantly improve the taste and aroma of the finished dish. Seal the mini-pepper bowl tightly and refrigerate for a few hours.




8. Marinated mini peppers with a delicious cheese filling, serve guests on juicy lettuce leaves. This colorful and unusually tasty appetizer will certainly become the highlight of your holiday table.




Bon appetit everyone!
Author: Lilia Purgina




See also how to cook.

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.