Snack peppers stuffed with cheese and herbs
4 servings
60 minutes
Stuffed mini peppers with cheese and herbs are a vibrant dish that combines the richness of cream cheese and the freshness of greens. Mini peppers, with their natural sweetness and crunchy texture, perfectly complement the delicate cottage cheese and tangy feta, creating a harmonious balance of flavors. This recipe comes from European cuisine, where light appetizers are valued for their simplicity and elegance. The mild heat of garlic and the subtle acidity of lemon juice enhance the depth of flavor, making this appetizer an excellent choice for both festive tables and cozy home gatherings. These peppers are great on their own but also pair well with a glass of white wine or fresh crispy toasts. They impress not only with taste but also with aesthetics, turning any meal into a gastronomic delight.
1
Cut the stem of the peppers and carefully remove the seeds (the peppers should remain whole).
- Mini sweet peppers: 10 pieces
2
Chop the garlic very finely (grate on a fine grater, pass through a press).
- Garlic: 1 clove
3
Mix cream cheese with crumbled cheese, garlic, basil, and lemon juice, season with black pepper and, if necessary, salt (taste before adding salt – if the cheese is salty enough, you might skip adding salt).
- Cream cheese (curd cheese spread): 100 g
- Feta cheese: 100 g
- Garlic: 1 clove
- Basil: 1 teaspoon
- Lemon juice: 0.5 teaspoon
- Ground black pepper: to taste
- Salt: pinch
4
Carefully stuff the peppers with filling.
- Mini sweet peppers: 10 pieces
