Pickled peppers with cheese for the winter: spicy, Bulgarian, how to stuff them

Content

1 How to stuff peppers with cheese for the winter
2 Marinated peppers with cheese for the winter
3 How to cook peppers for the winter with feta cheese and cheese
4 Hot peppers with goat cheese for the winter
5 Peppers with cheese for the winter: recipe with Provençal herbs
6 Marinated hot peppers with cheese and garlic for the winter
7 Mini peppers for the winter with cream cheese and pickled cucumbers
8 Storage rules
9 Conclusion

Pepper and cheese for the winter sounds unusual for a novice cook. The recipe technology is very simple, and the snack turns out aromatic and tasty. You can make it spicy or milder by using bitter or sweet varieties of vegetables.

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

How to stuff peppers with cheese for the winter

All varieties of sweet peppers, regardless of size and color, are suitable for processing. Bitters should be special types with rounded fruits, for example jalapeno or pepperoni; they are both bitter, and the shape allows them to be prepared stuffed for the winter.

Basic requirements for vegetable crops:

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

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

It is recommended to use olive oil; if this is not possible, replace it with refined sunflower oil. The salt for the preparation can be of any grind, preferably without iodine.

Important! The filling is carried out only in sterilized whole jars.

The lids are also treated with boiling water.

Marinated peppers with cheese for the winter

You can take any soft cheese, feta cheese, goat cheese or goat cheese. After preparing the filling, taste it, adjusting the taste as desired. The filling components are taken in free proportions. You can add something of your own or exclude it from the list.

Composition of the stuffed pastry:

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.

Preserving pickled peppers with cheese for the winter:

Combine oil, sugar, vinegar, bay leaf in water and place on the stove.
Before the mixture boils, add the processed fruits and blanch for 7 minutes.
Remove the workpiece from the liquid.
Minced meat is made from herbs, garlic and cheese; the mass should have a paste-like consistency.
Fill the workpiece with the filling and place the stuffed fruits in containers.
Sprinkle basil on top.

Fill the jars with filling and sterilize for 20 minutes.

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

The preparation kit offers two types of cheese, but this condition is not mandatory; you can make pickled peppers stuffed with feta cheese or just with feta cheese. If one type is used, then take 2 times more of it.

Important! If there is any filling left after processing, it can be refrigerated and used for sandwiches.

Compound:

sweet pepper – 15 pcs.;
feta cheese – 200 g;
feta cheese – 200 g;
sugar – 1 tsp;
ground allspice – 1 tsp;
oil – 1.5 l;
dill - 1 bunch.

The appetizer can be used in the menu as an independent dish

Stuffed peppers with cheese in butter for the winter are made according to the following recipe:

Before processing vegetables, they are blanched.
Pour water into the pan, add citric acid and salt to make the taste stronger than usual.
The preparation is boiled until the structure of the vegetables becomes soft (about 10 minutes).
Take it out, place it on a kitchen towel, and remove excess moisture with a napkin.
Grind the cheese until smooth, crush the garlic, add sugar and chopped herbs, mix.
Fill vegetables with filling.

Fill to the top with oil. Place it on sterilization until the oil in the jar boils and seal it.

Hot peppers with goat cheese for the winter

For a winter recipe, use hot pepperoni peppers stuffed with cheese with the addition of herbs and garlic. Workpiece proportions:

goat cheese – 0.5 kg;
fruits for filling – 0.6 kg;
oregano, dried basil;
garlic – 1.5 heads;
milk – 1 l.

The filling is made from the following set of ingredients:

salt – 0.5 tbsp. l.;
apple cider vinegar – 180 ml;
butter and sugar - 2 tbsp each. l.;
water – 1 l.

Recipe:

To remove excess bitterness, seeded fruits are poured with milk for 24 hours.
The cheese is crushed until smooth, grated garlic and spices are added. Stuffed with vegetables.
The preparation is placed tightly in a jar and sprinkled with herbs on top.
Boiling marinade is poured over vegetables.

Sterilize for 15 minutes, seal with lids.

Peppers with cheese for the winter: recipe with Provençal herbs

You can use sheep cheese or feta cheese. List of ingredients for the recipe for hot peppers for the winter with cheese:

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

Recycling:

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

Fill the jars and sterilize for 20 minutes.

Marinated hot peppers with cheese and garlic for the winter

You can make the workpiece spicy. To do this, take bitter varieties or those 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 tbsp. l.;
if the cheese is salty, then salt is not used or added to the filling to taste;
vinegar – 140 ml;
cloves, oregano - to taste.

Bitter cherry tomatoes with cheese before putting into jars

Recipe sequence for preparing hot peppers stuffed with cheese for the winter:

Combine water with marinade ingredients.
Place fruits without seeds and stalks into the boiling pot, throw in a bay leaf, and blanch for 5 minutes.
Remove the vegetables with a slotted spoon, place in a colander, and leave to cool.
The cheese is ground until smooth, chopped garlic is added, tasted, if the fruits are sweet varieties, you can make the minced meat bitter with the help of ground red pepper.
The cooled vegetables are filled with cheese mixture and packaged in jars.
Place cloves and oregano on top.

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

Mini peppers for the winter with cream cheese and pickled cucumbers

There are standard varieties of vegetables, but there are small mini peppers, they are also called cherry.The recipe for preparing cheese stuffed peppers for the winter involves using this particular type. 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:

From clean cherry tomatoes, cut off the stalk and remove the seeds with partitions. This can be done with a special device.

Make a marinade from vinegar, sugar and water, bring to a boil.
Dip vegetables into the mixture and blanch for 3 minutes, turn off the stove and leave the fruits in the liquid to cool.
Take it out and get rid of excess moisture.
The filling is made from pressed garlic and finely chopped cucumbers.
The cheese is ground into a homogeneous mass and added to the cucumbers, mixed.
Stuffed with vegetables.

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

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 no higher than +8 ⁰C. The stuffed product is kept in the refrigerator without sterilization; its shelf life does not exceed 3.5 months.

Conclusion

Pepper and cheese are served as a separate appetizer for the winter. Depending on taste preferences, the dish can be made spicy or spicy. The stuffed product retains its beneficial composition and aroma for a long time. There are several cooking recipes, choose any one you like.