John Myers
Ingredients for 1 servings:
- 2 jars of peppers, pickled
- 600 g cream cheese
- 4 garlic cloves, to taste
- some salt
- 1 tsp spice mix (Arrabiata)
- 1 tbsp parsley
- ½ cup vegetable oil
- 1 tbsp olive oil
- some cream or milk if needed
Instructions
Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes
like from a Turkish snack bar
Drain the peppers well in a colander. Finely chop the garlic cloves and crush them with the salt. Mix the cream cheese with the garlic and the Arrabiata seasoning and season to taste. Add a little cream or milk if the mixture is too thick. Cut and unfold the peppers, spread them with the cream cheese mixture, and then put the peppers back together. Or, if the peppers have a very nice shape, fill them with the cream cheese using a piping bag. Cut the peppers into bite-sized pieces and place them in a shallow container (or baking dish). Drizzle the mixture with vegetable oil. Drizzle with a little more olive oil. Sprinkle with finely chopped parsley and, if desired, a little more Arrabiata seasoning. Cover and let it sit in the refrigerator for about 4 hours. It can easily be prepared a day in advance. Note: Leftovers may still be delicious after 3 days, but we usually don’t have any leftovers.
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