Marinated mini peppers with feta cheese. Peppers stuffed with cheese in oil Peppers stuffed with cheese in oil

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, set aside the pepper to dry, and in parallel, enter any soft cheese(Philadelphia, Mascarpone or other).

In the next step, split walnuts, we take out the halves from the shell and grind 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 soft cheese filling and tightly stack the 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 half the appetizer). 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.

Enjoy your meal!


Calories: Not specified
Time for preparing: 40 min

To satisfy the refined tastes of some guests, hostesses sometimes have to rack their brains over compiling menus and selecting original dishes for the holiday 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;
- wine 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. Feta 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. 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 dry basil.






7. Pour olive marinade stuffed vegetables. 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.

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, about.
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 cold appetizer. It's very tasty and interesting. Something in the Italian style, be sure to try.
Enjoy your meal!

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

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! This delicacy can be served festive table, but on the everyday table, it definitely won’t stay with you 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!