Cheese stuffed peppers recipe. Cold appetizers of stuffed peppers. Bell pepper appetizer

Peppers stuffed with cheese are a delicious hot appetizer that can always be quickly prepared in the oven before guests arrive. It won’t take much time, and you only need a few ingredients for this dish.

This dish is portioned, the ingredients should be taken at the rate of 1 pepper (2 halves) per serving, if you are preparing this dish as a hot appetizer.

If peppers stuffed with cheese are your main dish, then you will need 2 bell peppers per serving. You can use any cheese, as long as it melts well; you can also use a mixture of different cheeses. You can also enrich and diversify this dish by adding various spices.

IMPORTANT: For this dish, it is better to use red, yellow or orange bell peppers. Green peppers lose their color when cooked in the oven and look completely unfestive on the holiday table. It is clear that the color of the pepper does not affect its taste. Regarding the shape of the pepper, any will do.

Cut the bell pepper into halves lengthwise. For beauty and convenience when eating the finished dish, leave the tail on the pepper. We clean the pepper halves from the internal partitions and seeds.

Let's prepare the filling for the peppers. For the filling it is better to use spicy, sharp cheeses. I use two types of cheese: Cheddar and Parmesan.

Grate the cheeses on a medium grater and place in a bowl.

Chop the parsley and dill very finely, add the greens to the cheese. Pass the garlic through a press. Mix all filling ingredients well. We taste the filling for salt, do not forget that cheeses are usually salted. Add some ground black pepper. At this stage, you can add your favorite spices to the filling.

Using a dessert spoon, tightly stuff the peppers with the resulting filling.

Place the stuffed peppers in a baking dish. I put a couple of sprigs of thyme on top; I really love its combination with cheese. Place the stuffed peppers with cheese in the oven, preheated to 160 degrees C, for 15-20 minutes. We cook the pepper for the first 10 minutes, covering it on top with foil, then remove the foil and cook the pepper without it for the remaining 10 minutes.

Serve the finished peppers stuffed with cheese hot, which means immediately!

Bon appetit! How delicious it is!

Peppers stuffed with eggs and cheese

2-3 large bell peppers, 2-3 boiled eggs, 150-200 g hard cheese, 5-6 cloves of garlic, 5-6 tbsp. spoons of mayonnaise.

Wash the pepper, wipe it and remove the stems and core. Grate the cheese on a fine grater, add crushed garlic and enough mayonnaise so that the mass becomes homogeneous, but not liquid. Place a whole peeled hard-boiled egg in the middle of each prepared pepper, and tightly fill the empty space around the egg on all sides with the cheese mixture. Before serving, put the stuffed peppers in the refrigerator for 2-3 hours, and then cut them with a sharp knife, slightly moistened with cold water, into circles of equal thickness.

This text is an introductory fragment. From the book 200 best cold appetizer recipes author Kostina Daria

Peppers stuffed with eggs and cheese 2-3 large bell peppers, 2-3 boiled eggs, 150-200 g hard cheese, 5-6 cloves of garlic, 5-6 tbsp. spoons of mayonnaise. Wash the pepper, wipe it and peel it from the stalks and core. Grate the cheese on a fine grater, add crushed

From the book Dishes made from milk and dairy products. Varied menus for everyday life and holidays author Alkaev Eduard Nikolaevich

Peppers stuffed with cheese and eggs Take straight sweet pepper pods, cut off the top part of each one in the form of a “lid” and remove the seeds. Place the pods in boiling water for 2 minutes and drain in a colander. Mash the cheese, pour the eggs into it, stir. With this mixture

From the book Meat and Poultry Dishes author Andreeva Ekaterina Alekseevna

Peppers stuffed with cheese and mushrooms. Stew chopped salted mushrooms on sautéed onions, add most of the grated cheese, raw eggs, season with breadcrumbs, pepper. Wash the capsicums, cut in half, remove the seeds and boil lightly in

From the book A Million Dishes for Family Dinners. Best Recipes author Agapova O. Yu.

Onions stuffed with ham, cheese and eggs Onions - 6 pieces Ham - 50 g Unleavened bun - 1 piece Chicken egg - 1 piece Grated cheese - 1 tablespoon Margarine - 50 g Sugar - 30 g Meat broth - 1/2 cup Butter - 1 tablespoon Chopped parsley,

From the book The most delicious stuffed dishes author Kostina Daria

Stuffed peppers with cheese Required: 3–4 peppers, 100–150 g cheese, 75 g butter, 2–3 cloves garlic. Method of preparation. Wash the pepper, cut off the stalks, remove the seeds. Grate the cheese and chilled hard butter on a coarse grater, and grate the garlic on a fine grater. Everything is thorough

From the book We brew foamy beer ourselves, kvass, and prepare kombucha author Galimov Denis Rashidovich

Pepper stuffed with cheese and eggs 1 kg of pepper, 500 g of cheese, 5 eggs, 150 g butter or vegetable oil, ground red pepper to taste. Cut off the wide upper part in the form of a cap from strong, straight pods of sweet bell peppers, remove the seeds. Put

From the book An indispensable book for a diabetic. Everything you need to know about diabetes author Pigulevskaya Irina Stanislavovna

Sweet peppers stuffed with eggs and cheese Ingredients 300 g of sweet peppers of different colors 200 g of hard cheese 4 eggs 1 head of garlic 1 bunch of dill and parsley Mayonnaise and salt to taste Method of preparation Hard-boil and peel the eggs. Sweet pepper good

From the book Cheese Dishes author Treer Gera Marksovna

Peppers stuffed with cheese and eggs Ingredients: peppers - 300 g, cheese - 150 g, eggs - 3 pcs., salt, pepper to taste. Boil two eggs, finely chop or grate. Then grate the cheese (preferably feta cheese). Mix eggs with cheese, add raw egg to the mixture, salt, pepper and

From the book Steam Cooking author Babenko Lyudmila Vladimirovna

Sweet peppers stuffed with cheese and eggs “World Snack No. 2” - 150-200 g of any cheese - 2-3 sweet peppers - 2-3 hard-boiled eggs - 5-6 cloves of garlic - mayonnaise - to taste Carefully cut out the stalk with seeds from the pepper. Grate the cheese on a fine grater, garlic

From the book of 100 recipes for diabetes. Tasty, healthy, soulful, healing author Vecherskaya Irina

Peppers stuffed with feta cheese and eggs Cut the top part of the pepper pods in the form of a lid, remove the stem with seeds, and open the lids. Mash the cheese and pour the eggs into it. You can add a little red pepper for color. Fill the pods with this mixture

From the book Vegetarian Cuisine by Borovskaya Elga

From the book Vegetarian Cuisine - the Right Choice author Gritsak Elena

Peppers stuffed with cheese and eggs Ingredients: peppers – 300 g, cheese – 150 g, eggs – 3 pcs., salt, pepper to taste. Boil two eggs, finely chop or grate on a coarse grater. Then grate the cheese (preferably feta cheese). Mix eggs with cheese, add raw egg to the mixture,

From the book Children's cookbook author Perepadenko Valery Borisovich

From the author's book

Pickled bell peppers stuffed with green onions and eggs Ingredients: 6 pickled bell peppers, 2-3 eggs, 3 tbsp. l. mayonnaise, 0.5 bunch of green onions, parsley, salt to taste. Preparation: Boil hard-boiled eggs, peel, chop finely. Parsley,

From the author's book

Stuffed peppers with cheese Ingredients: 1 cup vegetable broth, 2 large sweet peppers, 2 tomatoes, 1 tablespoon pine nuts, 1 head garlic, 1 ripe avocado, 180 g hot cheese, 1 tablespoon rice, 2 tablespoons butter, vegetable oil for

From the author's book

Peppers stuffed with cheese and eggs The ratio of products is to taste. For strong straight pepper pods, cut the upper wide part not completely, in the form of a “lid”, remove the core with seeds, and open the lids. Mash the cheese and mix with eggs (for 500 g of cheese

How to cook stuffed bell peppers with cheese and garlic? A tasty, spicy and beautiful bell pepper appetizer will be a great addition to your holiday table.

Cooking time- 10-15 minutes.
Calorie content per 100 g- 330 kcal.

Probably everyone knows how to cook. This simple, tasty and very spicy dish with a lot of garlic would not be prepared only by the lazy. It takes little time to prepare, but it turns out very tasty and goes well with almost all dishes.

The only negative is that this salad is too simple and ordinary. It seems like I’d like to serve it on a holiday table, but at the same time, it’s too simple and boring. Try solving this problem with fresh bell peppers.

If you slightly change the dish and stuff it with sweet peppers, you can get a very tasty, spicy and most importantly beautiful appetizer. You can also serve it on the holiday table. At the same time, the dish does not become more difficult to prepare.

To prepare bell peppers with cheese you will need:

3-4 sweet peppers.
50 g hard cheese.
1 small processed cheese.
A bunch of dill.
A head of garlic.
A tablespoon of sour cream.
A tablespoon of mayonnaise.

It is better to take multi-colored peppers. Then the dish will look more appetizing.

Rinse the peppers. Remove the stem and clean out the seeds inside.

Grate the cheese. It is better to pre-cool the melted one in the refrigerator, then it will be easier to grate.

Add finely chopped dill.

Pass the garlic through a garlic press. Add to the mass. Season with sour cream and mayonnaise. You may need less refueling. The mass should not be too sparse.

If desired, you can remove the sour cream, in which case the dish will be more nutritious and filling. Stir. If you don't have enough salt, add some salt. But, as a rule, the salt in mayonnaise and cheese is enough for this dish.

Stuff the peppers with the resulting mass. Place in the refrigerator for half an hour so that the mixture hardens slightly and makes them easier to cut.

Then cut into thin slices and serve.

A very original pepper stuffed with cheese and egg - a cold appetizer. Usually peppers are stuffed and baked, such as. Here's how you can cook delicious stuffed peppers without baking them, with a tasty and beautiful filling.

Pepper stuffed with cheese and egg cold appetizer

Take beautiful large peppers, you can even take different colors for beauty. Cut out the stalk.

Bon appetit!

Ingredients:

2-3 sweet bell peppers
200 g boiled chicken
150 g of hard cheese (you can use Adyghe cheese, I think feta cheese will also work)
100 g crab meat
3 cloves garlic
bunch of parsley and dill
mayonnaise
10 walnuts
6-9 quail eggs

Pepper stuffed with cheese and egg

The easiest way to stuff a pepper is to stuff it with cheese and egg, like a Jewish salad. The recipe for a classic Jewish salad is given in detail.

For color, you can add a little finely grated carrots or walnuts or dill to the cheese and egg filling - you get different flavor variations. for spiciness add garlic. It is not necessary to take processed cheese; you can take regular cheese, or mix regular cheese with processed cheese.

For beauty, you can take bell peppers of different colors - red, green, yellow.

We cut off the top of the pepper, clean out the seeds and fill the pepper tightly with the filling, put it in the refrigerator so that the filling compacts, then cut the pepper into rings and serve - simple and original.

Ingredients:

multi-colored bell pepper
2 boiled eggs
2 processed cheese
3-4 cloves of garlic
100 g mayonnaise

Peppers stuffed with ham video

Stuffed peppers are one of the most popular and beloved main dishes, which is suitable for both a festive dinner party and a quiet family lunch. But did you know that such food can be served not only hot, but also cold? Today there are countless variations of stuffed bell peppers as a snack, and the most popular of them are peppers stuffed with cheese - for example, with garlic, with egg, ham, butter.

So that you can try such a wonderful snack and treat your friends and family with it, we have selected several of the most successful, in our opinion, recipes and accompanied them with step-by-step instructions with detailed photos and videos.

Bell pepper stuffed with hard cheese and egg with garlic

Ingredients

Servings: – + 10

sweet bell pepper 4 things.
hard cheese 400 g
eggs 4 things.
garlic 5 cloves
mayonnaise to taste

Per serving

Calories: 195 kcal

Proteins: 13.3 g

Fats: 14.5 g

Carbohydrates: 3 g

35 min. Video recipe Print

We start with the eggs - they need to be boiled for about 10 minutes after boiling to get hard-boiled. Then, to make the shell come off easier, put it in cold water for about 5 minutes and clean it.

Without wasting time, let's start processing the vegetables - peel the garlic cloves and wash them together with the bell pepper under a cold running stream. Then we pass the garlic through a press, and carefully cut off the tops with the stalks of the peppers and clean out all the insides - the seed pod and partitions.

After this, grate the hard cheese on the finest grater, add chopped garlic and a little mayonnaise to it and mix everything thoroughly.

Fill the pepper around the edges with the cheese filling, leaving the middle empty. Then place the egg in the core and tightly fill the empty space with the cheese and garlic mixture. Place the stuffed peppers in the refrigerator for 3-4 hours.

After this time, we take out the appetizer with cheese and garlic and, with a sharp knife, cut the pepper into beautiful portions.

Advice: for the holiday table, it is better to choose bell peppers of different colors (red, green, yellow) - this way the appetizer will look brighter and more presentable.

Stuffed peppers with feta cheese or cheese and ham

Cooking time: 30 minutes

Number of servings: 6

Energy value

calorie content – 198 kcal;
fats – 17.4;
proteins – 6.3;
carbohydrates – 4.

Ingredients

sweet bell pepper (red) – 3 pcs.;
sweet bell pepper (yellow) – 1/2 pcs.;
ham – 100 g;
butter – 90 g;
feta cheese (can be replaced with cheese) – 90 g;
parsley – 25 g;
salt - to taste;
mixture of peppers - to taste.

Step-by-step preparation

First of all, take the butter out of the refrigerator, measure out 90 grams and, cutting it into small pieces, put it in a warm place for 10-15 minutes so that it melts.
Without wasting time, start preparing the peppers - you need to wash them thoroughly, cut off the top of the red bell peppers (removing the tail) and remove all the insides, namely the seed boxes and partitions. The yellow pepper also needs to be peeled and cut into halves using the brunoise method (small cubes 1-2 mm thick).
Chop the ham into small pieces, and chop the washed and dried parsley as finely as possible.
At the next stage, we begin preparing the filling. To do this, grind 90 grams of feta with melted butter, add diced yellow pepper and ham, add finely chopped herbs, salt and pepper to taste. Mix all components thoroughly.
We tightly stuff the red peppers with the resulting filling with cheese and butter and put them in the refrigerator for an hour and a half.
An appetizing, hearty appetizer is ready - all that remains is to cut the pepper into slices and place it on a plate with lettuce leaves.

Advice: when choosing feta, be sure to pay attention to its color - it should be snow-white. If this is not the case and the shade of the cheese turns yellow, it is better not to take it, as this means that, most likely, the product has been exposed to air for a long time without brine.

Hot peppers stuffed with goat cheese for the winter

Cooking time: 1 hour 15 minutes

Number of servings: 14

Energy value

calorie content – 67.1 kcal;
fats – 3.7;
proteins – 2.9;
carbohydrates – 6.1.

Ingredients

hot pepperoni – 400 g;
milk – 700 ml;
goat cheese – 350 g;
garlic – 9 cloves;
water – 700 ml;
wine vinegar (white) – 170 ml;
olive oil – 20 ml;
salt – 15 g;
sugar – 35 g;
oregano (dried) – 1 tsp;
basil (dried) – 1 tsp;
herbs de Provence – 1 tbsp;
bay leaf – 2 pcs.

Step-by-step preparation

First of all, let's prepare the hot pepper - it must all be thoroughly washed, the tops cut off and the pods cleared of seed boxes and partitions. Then transfer the prepared pepperoni into a deep container and pour in milk so that it completely covers the pepper. Leave the pepper in this form for about a day - this is required to get rid of excessive heat - and then rinse under cold running water and pat dry with paper towels.
After this, divide the head of garlic into teeth, peel them and rinse in cool water - chop 3 cloves using a garlic press, and chop the remaining 6 cloves coarsely.
The next step is to prepare the filling for the peppers - mash 350 grams of goat cheese in a deep bowl, add garlic passed through a press, a teaspoon of dried herbs (basil, oregano, Provençal mixture) and mix everything well.
With the resulting cheese mixture, tightly fill the prepared pepperoni pods to the top.
After that, into dry, pre-sterilized jars at the very bottom, throw the bay leaf, the remaining Provençal herbs and chopped garlic into slices. Place stuffed peppers on top of the seasonings, not reaching the neck by about 1 cm.
Then we start preparing the filling - put 700 ml of water, 170 ml of white wine vinegar, 20 ml of olive oil into a thick-walled saucepan, add salt and sugar. Place on the fire and boil until the crystals are completely dissolved. Then remove from the stove and, after allowing to cool slightly, pour the brine into jars.
We roll up the containers with sterile screw-on metal lids and place them in a deep container filled with warm water, on a cloth or wooden stand to pasteurize (for about 20 minutes). Then, carefully removing the jars from the water, turn them upside down and wrap them in a warm blanket until they cool completely. We store this snack, like the rest of the canned food, in a cool, dark place.

Advice: To quickly sterilize all jars and lids, rinse them thoroughly with cool water and place them wet upside down on a baking sheet in an unheated oven. Then set the temperature to 110-120℃ and after 15 minutes take it out to cool on a towel.

Peppers stuffed with cheese are an ideal cold appetizer that even a novice housewife can handle. Therefore, quickly write down these recipes in your cookbook and delight your family and friends with new culinary masterpieces. Bon appetit!

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