Calorie content: Not specified
Cooking time: 40 minutes

To satisfy exquisite tastes some guests, hostesses sometimes have to puzzle over the preparation of the menu and selection original dishes for a festive table. I would like to offer you a recipe for the most wonderful appetizer that never goes unnoticed by guests and rarely "survives" until the end of the banquet. Pickled multi-colored mini peppers with feta, the recipe for which I propose with a photo, turns out to be simply delicious! Infused with the aromas of garlic and basil, they will not only decorate your festive table, but will also delight you with their unsurpassed taste.

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



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

How to cook from 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 sizes as possible in the store, then your snack will have a bright, attractive look.




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






4. In the meantime, get busy with the stuffing. Fetu 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. Cheese mince for our mini peppers is ready.




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




6. Stack tightly stuffed peppers into glassware and start preparing another marinade. Mix 0.5 cups of quality extra virgin olive oil with a tablespoon of wine vinegar and a teaspoon of dry basil.






7. Pour olive marinade over stuffed vegetables... If you have a few sprigs of fresh basil in your house, tear them apart and place between the peppers. This spicy herb will greatly enhance the taste and aroma ready meal... Close the mini-pepper pan tightly and refrigerate for a few hours.




8. Serve marinated mini-peppers with delicious cheese filling on juicy lettuce leaves. This colorful and extraordinary delicious snack will certainly become the highlight of your festive table.




Bon appetit, everyone!
Author: Lilia Purgina




Also see how to cook

• 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;
• Provencal herbs - 1.5 tsp.

To fill:

• 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 seeds from the pepper pods, put them in a deep bowl, pour them over with milk to completely cover the pepper, for a day. This procedure is necessary to remove excessive pungency. Then rinse cold water and leave to dry completely.
2. Mash the cheese, add the garlic passed through a garlic press, dry chopped herbs and mix the filling thoroughly. Fill the peppers with the filling.
3. Put bay leaves, Provencal herbs, garlic, cut into wedges in sterile dry jars at the bottom. Fill the jars with stuffed peppers, 1 cm short of the threaded neck.
4. Mix all the pouring ingredients, boil it and, when it cools slightly, pour the peppers into the jars. Roll up cans or screw caps.
5. Pasteurize for about 20 minutes in a pot of water or hot oven. After cooling, store the jars in a cool place.

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 the stalk. Rinse the 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 it. Put the pepper in a colander and let the marinade drain completely.
3. Cut the cucumbers into small cubes. Chop the garlic and mix it with the cheese. 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 vegetable oil... Store pickled peppers in the refrigerator, or roll up immediately.

Peppers stuffed with soft cheese and nuts

Many buying in vegetable departments hot chili don't even pay attention to its grade. But there are more than two dozen of them. Moreover, each type can differ significantly both in taste characteristics and in the degree of pungency. 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 are going to do right now.

Ingredients:

• 10 pieces of mild peppers
• 150 g soft cheese
• 5 pcs of walnuts

How to make peppers stuffed with soft cheese

There are not so many weak-sharp varieties, but they are found quite often. These include, for example, "Jubilee" or "Elephant trunk". So, we remove the stalk from all the peppers and cut out the inner partitions with a narrow knife, after which we carefully wash each fruit, trying not to damage its integrity. Next, put aside the pepper to dry, and in parallel, in a suitable dish, introduce any soft cheese(Philadelphia, Mascarpone or other).

In the next step, we split walnuts, take out the halves from the shell and grind them, leaving small pieces. We put the nuts together with the salt into the cheese and mix the filling. Put the mass into each pepper with a spoon, and then cut the fruits into thin rings with a wide knife. The pepper stuffed with cheese is ready!

Pickled peppers stuffed with feta

Another option for serving low-spicy pepper 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, such as Elephant Trunk or Jubilee, otherwise you will get too "hot" dish.

Ingredients:

• 30 pieces of fine mild pepper
• 200 g feta
• 4 cloves of garlic
• 2 tbsp vinegar
• 1 d.l olive oil
• 4 tablespoons odorless oils
• peppercorns

How to make pickled peppers stuffed with feta

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

Now fill each fruit with a soft cheese filling and place the stuffed peppers tightly in a wide bowl, preferably in one layer. In a suitable saucepan, mix the vinegar, salt, peppercorns and refined oil, and pour the resulting marinade into a bowl with blanks (it should cover the appetizer up to half). 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 even marinating. It is better to drain the liquid when feeding.

Bon Appetit!

Another variation on the theme of a summer snack, fresh and savory. The main secret here - take small pot-bellied peppers that can be easily filled with cheese filling, and fire-eating champions may well try their hand by encroaching on hot peppers(complaints are not accepted!). Well, if you couldn't find small peppers, you can stuff it with cheese bell peppers regular size - by. Both those and other peppers are very beneficial in combination with cool white or pink.

Peppers stuffed with cheese

Wash small peppers, cut off the priests with them and clean out the insides with a small knife. Grill the peppers on all sides or bake them on a wire rack - the sides of the peppers should be scorched, and they should be thoroughly baked, but still maintain their shape and crunchiness.

Combine the cheese, lemon or lime juice, crushed garlic, finely chopped herbs, and half the chopped chili. Add a couple of tablespoons of water to bring the curd to a thick yogurt consistency, straighten with salt and pepper and stir until smooth.

When the peppers have cooled slightly, fill them with cheese using a pastry bag (or a regular teaspoon), place on plates and serve with salad and herbs.