Pickled Cheese-Stuffed Peppers Recipe | How to Make Stuffed Hot Cherry Peppers
In this recipe, we'll show you how to make your own pickled cheese-stuffed peppers. While sweet bell peppers are commonly used for pickling, we're going to use hot cherry bomb peppers for some added heat. First, we'll prep the peppers by cutting off the top and removing the seeds. Then, we'll pickle the peppers in a mixture of vinegar, water, salt, sugar, and peppercorns. While the peppers are steeping, we'll prepare the cheese stuffing by mashing Greek feta with Greek yogurt for a creamy and tangy filling. Once the peppers have cooled, we'll stuff them with the cheese mixture and place them in a sterilized jar. Finally, we'll cover the peppers with canola oil and store them in the refrigerator. After three days, you can enjoy these pickled cheese-stuffed peppers on top of warm, freshly baked bread. Get ready for a burst of spicy and salty flavors in every bite!
Ingredients:
- Hot cherry bomb peppers
- Distilled white vinegar
- Water
- Salt
- Raw sugar
- Peppercorns
- Greek feta cheese
- Greek yogurt
- Pepper
- Canola oil
Cooking steps:
- Cut off the top of the hot cherry bomb peppers and remove the seeds.
- In a saucepan, combine peppercorns, salt, raw sugar, distilled white vinegar, and water. Bring to a boil until the salt and sugar dissolve.
- Add the peppers to the saucepan, turn off the heat, and stir to ensure the peppers are fully submerged in the liquid. Let them steep for five minutes.
- Mash Greek feta cheese with Greek yogurt and season with pepper.
- Stuff the peppers with the cheese mixture and place them in a sterilized jar.
- Cover the peppers with canola oil to ensure they are fully submerged.
- Store the jar in the refrigerator for up to three months, allowing the flavors to develop for at least three days before serving.
- Enjoy the pickled cheese-stuffed peppers on warm, freshly baked bread for a delicious combination of spice and saltiness.
