Peppers stuffed with cheese for the winter: feta, cheese, in oil

Pepper with cheese for the winter sounds unusual for a novice cook. The technology of recipes is very simple, and the appetizer is fragrant and tasty. You can make it spicy or softer by using bitter or sweet vegetable varieties.

The workpiece looks beautiful if the stuffed peppers are of different colors

How to stuff peppers with cheese for the winter

All varieties of sweet pepper are suitable for processing, regardless of size and color. Bitter ones should be of special types with rounded fruits, such as jalapenos or pepperoni, they are both bitter, and the shape allows them to be stuffed for the winter.

Basic requirements for vegetable crops:

1. Fresh fruits, elastic, with a pleasant smell.
2. The stalk is green, without signs of decay.
3. The surface is glossy, without black spots, dents from mechanical damage, damaged areas.
4. Vegetables are ripe but not overripe.

During processing, pay attention to the core so that the inside is not damaged.

It is recommended to use olive oil, if this is not possible, it is replaced with refined sunflower oil. Salt for harvesting can be of any grinding, preferably without iodine.

Lids are also treated with boiling water.

Pickled peppers with cheese for the winter

You can take any soft cheese, cheese, feta or goat. After preparing the filling, they try it, adjusting the taste as desired. Filling components are taken in free proportion. You can add something from yourself or exclude from the list.

The composition of the stuffed blank:

• fruits without core and stalk – 500 g;
• sugar – 60 g;
• water – 800 ml;
• vinegar – 140 ml;
• cilantro – ½ bunch, the same amount of parsley;
• garlic to taste;
• bay leaf – 2-3 pcs .;
• dry basil – 1 tbsp. l.;
• oil – 150 ml.

Preservation for the winter of pickled peppers with cheese:

1. Oil, sugar, vinegar, bay leaf are combined in water, put on the stove.
2. Before boiling the mixture, put the processed fruits, blanch for 7 minutes.
3. Take the workpiece out of the liquid.
4. Minced meat is made from greens, garlic and cheese, the mass should turn out to be a pasty consistency.
5. Fill the blank with the filling, put the stuffed fruits in containers.
6. Sprinkle with basil on top.

Fill jars with filling, sterilize for 20 minutes.

How to cook pepper for the winter with feta cheese and cheese

The set for harvesting offers two types of cheese, but this condition is not mandatory, you can make pickled peppers stuffed with feta cheese or only with cheese. If one type is used, then it is taken 2 times more.

Composition:

• sweet pepper – 15 pcs .;
• feta cheese – 200 g;
• feta cheese – 200 g;
• sugar – 1 tsp;
• allspice ground pepper – 1 tsp;
• oil – 1,5 l;
• dill – 1 bunch.

Appetizer can be used in the menu as an independent dish

Peppers stuffed for the winter with cheese in oil are made according to the following recipe:

1. Before processing vegetables, they are blanched.
2. Pour water into the pan, add citric acid, salt, so that the taste is stronger than usual.
3. The workpiece is boiled until the structure of the vegetables becomes soft (about 10 minutes).
4. They take it out, spread it on a kitchen towel, remove excess moisture with a napkin.
5. Grind the cheese until smooth, crush the garlic, add sugar and chopped herbs, mix.
6. Fill with vegetables.

Topped with oil. They put it on sterilization until the oil in the jar boils, clog it.

Hot peppers with goat cheese for the winter

For the recipe for the winter, use hot pepperoni stuffed with cheese, herbs and garlic. Workpiece proportions:

• goat cheese – 0,5 kg;
• fruits for the filling – 0,6 kg;
• oregano, dried basil;
• garlic – 1,5 heads;
• milk – 1 l.

Filling is made from the following set of ingredients:

• salt – 0,5 Art. l .;
• apple cider vinegar – 180 ml;
• butter and sugar – 2 tbsp. l.;
• water – 1 l.

Recipe:

1. To remove excess bitterness, fruits treated from seeds are poured with milk for 24 hours.
2. The cheese is crushed to a homogeneous mass, grated garlic and spices are added. Start vegetables.
3. The workpiece is tightly placed in a jar, sprinkled with herbs on top.
4. Boiling marinade is poured over vegetables.

Sterilize for 15 minutes, seal with lids.

Pepper with cheese for the winter: a recipe with Provence herbs

Cheese can be used sheep or cheese. The list of ingredients for a hot pepper recipe for the winter with cheese:

• chili – 1 kg;
• cheese – 800 g;
• Provence herbs – 1 tbsp. l;
• garlic – optional;
• vinegar – 200 ml;
• water – 800 ml;
• sugar and butter – 4 tbsp. l.;
• bay leaf – 2-3 pcs.

Processing:

1. The inner part is removed from the fruit.
2. Make a filling of chopped garlic, cheese and ½ of herbs.
3. Stuff vegetables, tightly stacked in jars.
4. Sprinkle the remaining herbs on top.
5. Prepare the marinade, boil for 2 minutes, turn off and leave for 20 minutes.

Fill jars, sterilize for 20 minutes.

Marinated hot peppers with cheese and garlic for the winter

You can make the workpiece sharp. To do this, take bitter varieties or with a milder taste. The set of accompanying spices will be the same:

• any pepper of your choice – 20 pcs.;
• cheese – 300 g;
• garlic – 2 heads;
• water – 0,5 l;
• sugar – 2 st. l .;
• if the cheese is salty, then salt is not used or put into the filling to taste;
• vinegar – 140 ml;
• cloves, oregano – to taste.

Bitter cherry with cheese before jars

The sequence of the recipe for cooking hot peppers stuffed with cheese for the winter:

1. Combine water with marinade ingredients.
2. Fruits without seeds and stalks are placed in a boiling filling, bay leaves are thrown, blanched for 5 minutes.
3. Vegetables are taken out with a slotted spoon, put in a colander, left to cool.
4. The cheese is ground to a homogeneous mass, chopped garlic is added, tasted, if the fruits are sweet varieties, the minced meat can be made bitter with red ground pepper.
5. The cooled vegetables are filled with cheese mass, packed in jars.
6. Top with cloves and oregano.

The stuffed product is poured with cooled marinade, sterilized for 15 minutes.

Mini peppers for the winter with cream cheese and pickled cucumbers

There are standard varieties of vegetable crops, but there are small mini-peppers, they are also called cherry. The recipe for harvesting peppers stuffed with cheese for the winter involves the use of this particular type. A set of components:

• cherry – 40 pcs.;
• pickled cucumbers – 4 pcs.;
• cream cheese – 250 g;
• garlic – optional;
• vinegar – 120 ml;
• water – 450 g;
• sugar – 60 g:
• olive oil – 0,5 l.

Technology for processing stuffed peppers with cheese for the winter:

1. From pure cherry tomatoes, the stalk is cut off and the seeds with partitions are removed. This can be done with a special tool.

2. Make a marinade of vinegar, sugar and water, bring to a boil.
3. Vegetables are lowered into the mixture and blanched for 3 minutes, the stove is turned off and the fruits are left in the liquid to cool.
4. Get rid of excess moisture.
5. The filling is made from pressed garlic and finely chopped cucumbers.
6. The cheese is ground into a homogeneous mass and added to the cucumbers, mixed.
7. Start vegetables.

The stuffed product is compactly placed in a jar until filled, poured with oil, put in the refrigerator. Peppers stuffed with cheese in oil are sterilized for storage for the winter for 5 minutes.

Storage Rules

Canned food with additional heat treatment retains its taste and nutritional value until the next harvest. Banks are placed in a basement with low humidity and a temperature not higher than +8 ⁰C. The stuffed product without sterilization is kept in the refrigerator, its shelf life does not exceed 3,5 months.

Conclusion

Peppers with cheese for the winter are served as an independent snack. Depending on taste preferences, the dish can be made spicy or spicy. The stuffed product retains its useful composition and aroma for a long time. There are several recipes, choose any you like.