Peppers stuffed with soft cheese. Hot peppers with cheese for the winter. Mini peppers for the winter with cream cheese and pickled cucumbers

Calories: Not specified
Cooking time: 40 min

To satisfy exquisite tastes Some guests and hostesses sometimes have to rack their brains over creating a menu and selecting original dishes for the festive table. I would like 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 photos of which I offer, turn out simply delicious! Filled with the aromas of garlic and basil, they will not only decorate your holiday table, but will also delight you with their unsurpassed taste.

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

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

How to cook with photos step by step

1. Prepare all ingredients for the dish.

2. Wash the peppers and remove the stem and 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 appearance.

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

4. Meanwhile, make the filling. Fetu and cream cheese mash well with a fork. Add a teaspoon of dried basil, half a teaspoon of freshly ground white pepper and half a teaspoon of dry granulated garlic. Mix everything thoroughly. The minced cheese for our mini peppers is ready.

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

6. Lay tightly stuffed peppers into a glass bowl and begin preparing another marinade. Mix 0.5 cups of high-quality extra virgin olive oil with a tablespoon of wine vinegar and a teaspoon of dried basil.

7. Pour olive marinade stuffed vegetables. If you have a few sprigs of fresh basil lying around the house, tear them up and place them between the peppers. This herb will significantly improve the taste and aroma ready-made dish. Seal the container with the mini peppers tightly and place it in the refrigerator for several hours.

8. Serve marinated mini peppers with delicious cheese filling to your guests on juicy lettuce leaves. This colorful and incredibly tasty appetizer will certainly become the highlight of your holiday table.

Bon appetit everyone!
Author: Liliya Purgina

Also see how to cook

Step 1: Clean the peppers.

The pepper must be thoroughly washed and seeded by cutting off the tail and removing the core with a long narrow knife blade.
After cleaning, thoroughly rinse the peppers from the inside as well.
Be careful during the entire process. Be careful not to pierce the skin of the pepper and break the vegetables.

Step 2: stew the peppers.

Boil water in a large saucepan, and then throw all the peeled peppers into boiling water and cook them until soft, that is, for 5 minutes, approximately.
Then drain the vegetables in a colander and rinse 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 it in a deep plate. Add Provençal herbs, basil, oregano and granulated garlic to the cheese. Take a fork and mix the feta with the spices very thoroughly to form a smooth paste.

Step 4: Stuff the peppers with feta cheese.

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

Step 5: marinate the peppers stuffed with feta cheese.

Place the peppers in jars; keep the bell peppers separate from the hot ones.
Add two peeled cloves of garlic to each jar.
Heat olive oil in a saucepan, then pour it over the peppers in the jars and close tightly. Vegetables should be completely immersed in oil.
Allow the container and its contents to cool at room temperature, and then put everything in the refrigerator.
The peppers stuffed with feta cheese will be ready in 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 snack. It's very tasty and interesting. Something in the Italian style, be sure to try it.
Bon appetit!

When handling chili peppers, use gloves to avoid burns and irritation.

Peppers stuffed with cheese in oil. The oil is olive, and the peppers themselves are stuffed with goat cheese or feta. They may not be spicy, a little spicy or very spicy. The peppers themselves are also different, small sweet red bell peppers or hot green oblong mini peppers. Today we will try to prepare such a delicious snack ourselves.

Peppers stuffed with cheese in oil

Having tried this once delicious snack you will fall in love with her! You can serve this delicacy to festive table, but it definitely won’t last long on your everyday table)

Ingredients:

Peppers - 8 00 grams
Feta cheese - 700 grams
Oregano - 1 tsp
Basil - 1 tsp
Granulated garlic - 1 tsp
Provençal herbs - 1 tsp
Garlic - 4 cloves
Olive oil - 800 ml.

Preparation:

Buy peppers according to your taste, if you don’t like hot ones, take sweet red ones, if you prefer spicy, then take hot ones.

Wash the peppers, cut off the “cap” with the tail and remove the seeds. Rinse.

Proceed carefully; the peppers must be whole and undamaged.

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

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

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

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

Place the cheese-stuffed peppers in glass jars. Place 2 cloves of garlic in each jar.

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

Enjoy your meal!

Peppers stuffed with soft cheese and nuts

Many people, when buying hot chili in 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 in both taste characteristics and degree of spiciness. Therefore, some peppers are used exclusively in small portions as a seasoning, while others can be added to salads or stuffed. That's what we'll do right now.

Ingredients:

10 pcs mildly hot peppers
150 g soft cheese
5 pcs walnuts

How to cook peppers stuffed with soft cheese

There are not many mildly spicy varieties, but they are quite common. These include, for example, “Jubilee” or “Elephant trunk”. So, we remove the stalk of 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 the pepper aside to dry, and at the same time add any soft cheese(Philadelphia, Mascarpone or other).

At the next stage we split walnuts, take the halves out of the shell and chop them, leaving small pieces. Place the nuts and salt into the cheese and mix the filling. Using a spoon, spoon the mixture into each pepper, and then use a wide knife to cut the fruit into thin rings. Cheese stuffed peppers are ready!

Marinated 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 it for the winter. Therefore, the presented appetizer is perfect for any holiday, regardless of the time of year. The main thing is to try to buy the right varieties, like Elephant Trunk or Jubilee, otherwise you will end up with a too “hot” dish.

Ingredients:

30 pcs small mildly hot pepper
200 g feta
4 cloves garlic
2 tbsp. vinegar
1 d.l. olive oil
4 tbsp odorless oils
peppercorns

How to make pickled peppers stuffed with feta

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

Now fill each fruit with soft cheese filling and place tightly stuffed pepper into 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 the preparations (it should cover the appetizer up to half). Cover the dish with a lid and leave for 10-12 hours, during which it is recommended to carefully turn the pepper several times to ensure even marinating. When serving, it is better to drain the liquid.

Bon appetit!