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Pickled peppers filled with feta

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Ingredients for 2 servings:

  • 1 jar bell pepper(s), roasted, sweet and sour pickled
  • 250 g feta cheese
  • 2 onions
  • 1 bag of herbs (8-herb mixture), dried
  • 400 ml oil

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Total time approx. 1 day 10 minutes

Drain the roasted peppers. Slice the feta cheese lengthwise and finely dice the onions. Place a slice of feta cheese inside each pepper and then place in a shallow baking dish or bowl. Sauté the onions in sunflower oil until translucent. Allow the onion-oil mixture to cool, mix with the herbs, and pour over the stuffed peppers. Pour on the sunflower oil until the onions are covered. Leave to stand in the refrigerator for about 24 hours. Remove from the refrigerator in good time (1-2 hours) before eating. Drain off some of the oil before eating. Eat the stuffed peppers with the onions on baguette or ciabatta. Also perfect for grilling.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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