- hot pepperoni – 600 g;
- milk – 1 l;
- garlic – 1-2 heads;
- Provencal 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;
- Provençal 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
- Remove the seeds from the pepper pods, place in a deep bowl, pour in milk to completely cover the pepper, overnight. This procedure is necessary to remove excess sting. Then rinse with cold water and leave to dry completely.
- Mash the cheese, add garlic, passed through a garlic press, dry chopped herbs and mix the filling thoroughly. Fill the peppers with the filling.
- Place bay leaf, Provençal herbs, and sliced garlic at the bottom of sterile dry jars. Fill the jars with stuffed peppers to within 1 cm of the threaded neck.
- Mix all the filling ingredients, boil it and, when it cools slightly, pour the peppers into the jars. Roll up the jars or screw on the lids.
- Pasteurize for about 20 minutes in a pan of water or in a hot oven. After cooling, store the jars in a cool room.
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
- Remove the seeds from the peppers and cut off the stem. Wash the fruits thoroughly with cold water. Mix water with vinegar, add sugar, bay leaf and bring to a boil.
- Blanch the peppers in the marinade for 2-3 minutes. Next, remove it from the marinade and cool. Place the peppers in a colander and allow the marinade to drain completely.
- Cut the cucumbers into small cubes. Chop the garlic and mix it with the cheese. We put a piece of cucumber in each pepper, and then, using a pastry bag, fill the fruit with cheese. Place the peppers in a jar and fill with vegetable oil. You need to store pickled peppers in the refrigerator, or immediately roll them up.
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
Once you try this delicious snack, you will fall in love with it! You can serve this delicacy on a holiday table, but it certainly 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!
Calories: Not specified
Cooking time: 40 min
To satisfy the refined tastes of some guests, housewives 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 curd 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. Mash the feta and cream cheese 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 the spicy cheese filling. 
6. Place the stuffed peppers tightly in 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 the olive marinade over the 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 of the finished 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, pour cold water over them and let the liquid drain and let 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 serve as a cold appetizer. It's very tasty and interesting. Something in Italian style, be sure to try it.
Bon appetit!
When handling chili peppers, use gloves to avoid burns and irritation.
Another variation on the theme of a summer snack, fresh and piquant. The main secret here is to take small pot-bellied peppers, which can be easily filled with cheese filling, and fire-eating champions may well try their hand at biting hot peppers (complaints are not accepted!). Well, if you couldn’t find small peppers, you can stuff regular-sized bell peppers with cheese - . Both peppers benefit greatly when paired with cool white or pink.
Peppers stuffed with cheese
Wash small peppers, cut off their butts and clean out the insides with a small knife. Grill the peppers on all sides or bake on a wire rack - the sides of the peppers should be charred and thoroughly cooked, but still retain their shape and crispness.
Mix cheese, lemon or lime juice, crushed garlic, finely chopped herbs, and half the crushed chili. Add a couple of tablespoons of water to bring the cheese mixture to the consistency of thick yogurt, season with salt and pepper and stir until smooth.
When the peppers have cooled a little, fill them with cheese using a pastry bag (or a regular teaspoon), place on plates and serve with salad and herbs.
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