A simple and wonderful recipe. You want to eat these peppers without stopping!

When I was a child, sweet peppers were prepared in two ways. Peppers stuffed with rice and minced meat and peppers stuffed with carrots. In the first version, I ate the minced meat and left the pepper shell. In the second, I really loved the stick carrots, sweet and sour, but the pepper was again not a favorite.

I grew up loving bell peppers in all forms. Especially baked ones, this is actually my passion! All salty cheeses are ideal, especially soft cheeses, feta cheese, feta cheese. In my opinion, feta cheese is a bit rough in texture, but feta is absolutely perfect. This recipe is Balkan, seemingly Macedonian. Very simple, but trust me, it's beautiful! You want to eat such peppers without stopping, and they can be served on a holiday table, and they are good hot, warm, or cold. Choose small red peppers and the most delicious creamy feta - and everything will work out!

Ingredients:

Sweet red pepper - 1 kg

Feta - 300 gr

Egg yolks - 2 pcs.

Olive oil - 2 tbsp.

Chopped parsley - 2 tbsp.

Dried oregano - 1 tbsp.

Hard grated cheese - 30 g

Natural yogurt 2 tbsp.

Salt

Black pepper

Let's cook!

1. Wash and dry the peppers. Grease them with oil and place on a baking sheet. Preheat the oven as high as possible; if you have one, turn on the grill. Bake the peppers until charred. 7-10 minutes.

2. Remove and cool. Make a cut on the side of each pepper and carefully remove the seeds without touching the stem. You will get these empty pepper “boats”.

3. For the filling, place the feta, egg yolks, yoghurt, remaining butter, oregano and parsley in a bowl. Pepper and mix everything with a mixer until smooth. Taste and add more salt if necessary, although feta is usually quite salty.

4. Fill the peppers with this mixture and place them on a baking sheet lined with parchment. Place in the refrigerator for 30 minutes to firm up the filling. Bake for about 25 minutes at 190 degrees, after sprinkling the peppers with grated hard cheese.

Cool slightly and serve.

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 dry 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.

Good afternoon, dear reader! Stuffed peppers without meat are one of the most practical and at the same time delicious dishes. We can cook it baked, or we can eat it raw. Besides, it’s very convenient - you cook it, put it in bowls and you don’t worry about what to come up with for lunch.

And in winter, when we really want something like this, canned stuffed peppers are what we need! We offer you six of the most delicious recipes with peppers.

Turkish stuffed peppers without meat

Delicious pepper recipe! Very juicy, filling and most importantly – without meat! It is possible to prepare for fasting if you replace the cheese, for example, with tofu soy cheese.

So, what do we need to prepare 4 servings of this miracle:

• Bell pepper – 2 pcs.;
• Brown rice – 150 g;
• Vegetable broth – 350 ml;
• Tomato juice – 250 ml;
• Tomato – 1 pc.;
• Black olives – 80 g;
• – 100 g;
• Salt;
• Black pepper;
• Greenery;

Now let's move on to the actual cooking:

1. Mix 100 ml. broth and 250 ml. tomato juice, salt. Add rice and cook until done.
2. Cut the tomato into cubes, cut the olives in half. Mix this with the prepared rice, add mozzarella, add a little salt and pepper.
3. Take the pepper, cut it into halves, and remove the seeds. We fill the halves with the minced meat obtained earlier.
4. Then, pour the remaining broth into the baking dish and lay out the stuffed fruits. Preheat the oven to 180 degrees and set for 30 minutes.
5. Voila! All that remains is to sprinkle with herbs and you can serve.

Peppers stuffed in Bulgarian style

Did you know that bell peppers are not originally from Bulgaria? In fact, Columbus brought it to Europe from America.

There are many types of peppers, but the Bulgarian one is very useful.

It contains an excess of vitamin C, and also contains potassium, iron, magnesium and oxidants, which the liver simply needs. That's why we recommend this bell pepper recipe.

We will need:

• Buckwheat – 1 glass.
• Sweet pepper – 6 pcs.
• Onions – 1 pc.
• Carrots – 2 pcs.
• Sour cream – 10% fat content.
• Vegetable oil;
• Water;
• Salt;

Let's get started:

1. Buckwheat must first be soaked in water for 6-8 hours.
2. We take the fruit and carefully cut out the core from it. Then let it simmer over low heat for 5-7 minutes.
3. Cut the onion into small cubes and lightly fry.
4. Grate the carrots on a fine grater and fry with vegetable oil. Chop the greens.
5. Mix onions, carrots and herbs with porridge, stir and add salt. Stuff the peppers with the resulting mixture.
6. Place the peppers in a saucepan, add water and simmer for 15 – 20 minutes.
7. All that remains is to season with sour cream and you can serve.

Preparing peppers for the winter

Stuffed peppers are a healthy and tasty dish, especially when made from fresh peppers from the garden. But what to do if you want these rich peppers in winter?

We will tell you how to stock up on these peppers for the winter, preserving their vitamin benefits and allowing yourself to enjoy this healthy food in the cold.

Moreover, the minced meat can be meat. We'll tell you how to stock up on vegetable peppers. All that remains is to take the peppers out of the jar and heat them up.

Ingredients:

• 50 bell peppers;
• 500 g carrots;
• 200 - 300 g. onions;
• 100 g celery greens;
• 2.5 kg. cabbage;
• 2 heads of garlic;
• 1 pod of hot pepper;
• Parsley.

For 1 liter of marinade:

• Sugar – 200 g.
• Vegetable oil – 200 g.
• 9% - 200 ml.
• Salt – 2 heaped tablespoons;

Cooking sequence:

1. Mix everything for the marinade in a saucepan and bring to a boil;
2. Let's take peppers. Cut off the top part, but not all the way. It should look like a lid. Through it we remove the seeds and wash the peppers. Then you need to put them in a boiling marinade for 5 minutes. and then let it cool.
3. Cooking minced meat. To do this, finely grate the cabbage. Chop the celery and parsley. Pass the garlic through a press and chop the hot pepper. Salt all this and mix thoroughly.
4. Grate the carrots, chop the onion and simmer in oil until soft. Then add the same to the minced meat, mix, salt and pepper to taste.
5. Now we stuff the peppers.
6. We take the dishes in which our peppers will ferment and put them there, cut side up. Pour it all over with the marinade in which the peppers themselves were previously boiled, cover with oppression and leave for 2 days at room temperature.
7. Actually ready, the peppers can be eaten or put into sterilized jars, add herbs, pour boiled marinade, sterilize for 40 minutes (3-liter jars) and can be screwed.

Peppers stuffed with feta

Original oven-baked peppers are distinguished by their exquisite taste thanks to their unusual filling.

We will need:

• Bell pepper – 12 pcs.;
• Feta (you can use cheese) – 250 g;
• Wheat flour (or breadcrumbs);
• Chicken egg – 3 pcs.
• Green olives (or black olives) – 0.5 cans;
• Vegetable oil.

And we prepare it like this:

1. Wash the peppers and place them on a baking sheet. You can cover it with paper or foil. Heat the oven and bake until brown (15-20 minutes at 200 degrees). It is advisable to turn it over periodically so that it browns on all sides.
2. After baking, transfer the peppers to a bag and seal. It will steam and become softer.
3. In parallel with these steps, you can prepare the filling. Mix feta (or cheese) and one egg, add olives (optional). The filling should be thick enough to make it easier to bread the stuffed peppers in the future.
4. When the peppers become warm, carefully peel the skins, but do not be too zealous so that they do not tear. Remove the stalks with seeds. Next, prepare 2 plates with flour and beaten eggs.
5. Now we put the filling inside the peppers, then roll them in flour (or breadcrumbs), and then in the egg. Place the frying pan on the stove, add vegetable oil and start frying.
6. Fry on both sides until crusty.

That's all. Very tasty served both hot and cold.

And this masterpiece generally deserves special attention, since it does not require heat treatment and can be considered a cold appetizer.

Our ingredients:

• Bell pepper – 2 pcs.;
• Hard cheese – 150 g;
• Walnuts – 100 g;
• Garlic – 2 cloves;
• Chicken egg – 2 pcs.;
• Butter – 100 g;

A minimum of energy and time is spent on cooking:

1. Place the nuts and garlic in a blender and grind.
2. We also chop the cheese. When it is already fine enough, add butter.
3. Mix both masses and add salt to taste.
4. Wash the peppers and remove the seeds.
5. Boil the eggs hard and let cool.
6. Stuff the peppers with the mixture and insert the egg inside.
7. Sprinkle with nuts and refrigerate for at least 1 hour.
8. When completely cool, cut into slices and serve. You can decorate with greenery.

Stuffed peppers in tomato sauce

We prepare peppers stuffed with mushrooms, rice and lentils.

To prepare the peppers, we will need:

• Sweet pepper - 6 pcs
• Champignons - 400g
• Rice - 50g
• Lentils - 0.5 cups dry (soak overnight - you'll get a glass)
• Onion - 1 piece
• Carrots - 1 pc.
• Tomatoes - 5-6 pcs.
• Cream 10% - 200g
• Water - about 1 l
• Salt, sugar, spices to taste, oil for frying

How to peel peppers

If bell peppers are subjected to heat treatment, the skin begins to separate from it, it is hard and does not look very aesthetically pleasing. Therefore, in some cases, it makes sense to clean it. In this video, there are three simple ways for all occasions on how to peel bell peppers.

These are the delicious peppers we make for every taste. Don’t forget that such dishes can’t be made in a frying pan or oven, but they turn out great in a slow cooker or even a double boiler.

Stuffed peppers are also an excellent dish for ladies who watch their figure, because its calorie content is very low.

We wish you a pleasant appetite and look forward to seeing you on our website soon! Goodbye, dear reader!

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) into a suitable bowl.

At the next stage, we split the 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 and olive oil in a dry bowl and thoroughly knead the snow-white mass.

Now fill each fruit with a soft cheese filling and place the stuffed pepper tightly in 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!