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!

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 fire-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.

Mix 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, 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 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.

• hot pepperoni pepper - 600 g;
• milk - 1 l;
• garlic - 1-2 heads;
• Provence 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;
• Provence herbs - 1.5 tsp

For filling:

• 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 pepper pods from the seeds, put them in a deep bowl, pour 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 garlic, passed through a garlic press, dry chopped herbs and mix the filling thoroughly. Stuff the peppers.
3. In sterile dry jars at the bottom, put the bay leaf, Provence herbs, garlic, cut into slices. Fill the jars with stuffed peppers, up to 1 cm from the threaded neck.
4. Mix all the filling ingredients, boil it and, when it cools slightly, pour over the peppers in jars. Roll up the jars or screw on the lids.
5. Pasteurize for about 20 minutes in a pot of water or a hot oven. After cooling, store the jars in a cool room for storage.

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 off the stem. Rinse 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. Put the pepper in a colander and let the marinade drain completely.
3. We cut cucumbers into small cubes. Mince garlic and mix with cheese. We put a piece of cucumber in each pepper, and then, using a pastry bag, fill the fruit with cheese. We put the peppers in a jar and pour vegetable oil. Store pickled peppers in the refrigerator, or immediately roll up.