Calories: Not specified
Cooking time: 40 min
To satisfy the refined tastes of some guests, hostesses sometimes have to rack their brains over compiling a menu and selecting original dishes for the festive table. I want 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 a photo of which I offer, are simply delicious! Saturated with the aromas of garlic and basil, they will not only decorate your holiday table, but will delight you with their unsurpassed taste.
If you have a feast planned for tomorrow, then cook pickled mini peppers with feta cheese tonight, they will have the opportunity to marinate well and become even tastier overnight.
To prepare the dish we 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 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 as possible in the store, then your snack will have a bright, attractive look. 
3. Before stuffing the peppers with feta cheese, you need to marinate them in a hot way. Pour a liter of water into the pan, put a few peas of allspice, 1-2 bay leaves and a teaspoon of salt there. Bring the marinade to a boil and pour in 50 g of wine vinegar, then put the peeled vegetables into the pan. They should boil on low heat for 10 minutes. Leave the peppers in the hot marinade until cool. 
4. In the meantime, take care of the filling. Mix the feta and cream cheese 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. Minced cheese for our mini peppers is ready. 
5. Dry the cooled pickled peppers on a paper towel and fill them with a spicy cheese filling. 
6. We tightly pack the stuffed peppers in a glass dish and start preparing another marinade. Mix 0.5 cup of quality extra virgin olive oil with a tablespoon of wine vinegar and a teaspoon of dried basil. 
7. Pour the stuffed vegetables with olive marinade. If you have a few sprigs of fresh basil around the house, tear them up and place them between the peppers. This spicy herb will significantly improve the taste and aroma of the finished dish. Seal the mini-pepper bowl tightly and refrigerate for a few hours. 
8. Marinated mini peppers with a delicious cheese filling, serve guests on juicy lettuce leaves. This colorful and unusually tasty appetizer will certainly become the highlight of your holiday table. 
Bon appetit everyone!
Author: Lilia Purgina 
See also how to cook.
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:
- Peppers - 8 00 grams
- Feta cheese - 700 grams
- Oregano - 1 tsp
- Basil - 1 tsp
- Garlic granulated - 1 tsp
- Provence herbs - 1 tsp
- Garlic - 4 cloves
- 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!
- 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
- 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.
- Mash the cheese, add garlic, passed through a garlic press, dry chopped herbs and mix the filling thoroughly. Stuff the peppers.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
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 flame-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.
Combine 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.
