in Greece

Pickled peppers with feta cheese

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Ingredients for 1 servings:

  • Pepper
  • sheep’s cheese or sheep’s cheese cream
  • Garlic (one clove for 5 peppers)
  • Thyme
  • basil
  • oregano
  • Peppercorns
  • lemon juice
  • Oil (olive oil)

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Total time approx. 3 days 30 minutes

Cut the tops off the peppers, remove the seeds, and wash them thoroughly, then blanch them briefly. Fill with feta cheese or feta cheese cream (this works best with a cake decorating syringe). Peel the garlic cloves (guideline: one clove for every 5 peppers), add the thyme sprigs, basil, oregano sprigs, and peppercorns. If the peppers themselves aren’t too hot, add the chili pepper. Layer them in a jar, drizzle with lemon juice (just a little), and fill with good olive oil until everything is covered. Ready to eat after about 3-4 days!

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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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