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.

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!

Bell peppers with Feta cheese- this appetizer is constantly present on the table and is a great success.

Once upon a time, quite by accident, out of my head, so to speak, I made this simple appetizer. So this recipe can be safely considered.

Unexpectedly, people liked it so much that friends’ wives called me asking how to make it.
But what was most striking was that recently, when my daughter’s godmother came, the second question after greetings was: “Did you make peppers?”

So, of all the appetizers where the main ingredient is bell peppers with feta cheese and herbs, they definitely hold the palm in terms of frequency of preparation.

It is difficult to attribute this dish to any national cuisine. Since I came up with it myself, let it be a dish of Russian cuisine. At the same time, this type of dish is typical for Mediterranean - Greek and Balkan culinary traditions

For bell peppers with feta you will need:

• Brine cheese like Feta. I settled on Fitaki because it's perfectly smooth, creamy, and has no acidity to it.
• The greens I like are parsley and dill. Green onions also go well, but in this case I somehow didn’t want to put them in.
• Actually, bell peppers - for a package of cheese (500g) - approximately 2.5 medium peppers are needed.
• Several cloves of garlic
• Very, very optional - mayonnaise. In this case it was photographed but not used. Serves only to slightly soften the mixture while stirring. Accordingly, the presence of mayonnaise directly depends on the cheese and the amount of greens.

Cooking bell peppers with feta.

Preparation.

Place the cheese in a suitable container (if there is brine left in the pack, pour it into the container as well), chop the greens finely, chop the garlic finely and finely and press with the flat side of a knife (you can also use a garlic press, but I have some kind of prejudice towards them. So. that I chop with a knife.)

We combine all the sources in one container

And qualitatively, with soul, mix with a fork (most convenient) until smooth. If it’s really difficult to mix, then you can add a little mayonnaise, but, again, I try to do without it. In this case, it was definitely possible without him :)

Cover the container with film/lid and put it in the refrigerator for at least half an hour so that everything becomes friends together and exchanges smells and tastes.

Assembly.

We take out a container with cheese and peppers, cut the peppers in half, clean them from seeds and remove the white film.

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




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