PICKLED CHEESE-STUFFED PEPPERS (How I make stuffed hot cherry peppers with cheese in oil)
Summer might be gone in Adelaide but my hot pepper plants are growing like crazy and continue to reward me with plenty of pods.
In this video, I show you how I make pickled and cheese-stuffed cherry peppers, using my large hot cherry comb peppers.
Most of the cheese-stuffed peppers available in supermarkets and delicatessens use sweet peppers, so I wanted to show you how I do them with spicy peppers.
Pickling the peppers is essential so they do not spoil. Pickling them allows them to be stored in the fridge for longer.
This batch turned out amazing, I tried some on some hot freshly baked wood oven bread.
If you try this recipe out and enjoyed this video, please leave a comment, like and subscribe. It really means the world to me.
Thanks for watching and see you same chilli time, same chilli Channel.
PICKLED AND CHEESE STUFFED PEPPERS:
10-15 Large Red Hot Cherry Bomb Peppers
PICKLING LIQUID:
1 cup distilled white vinegar
1 cup water
2 tablespoons salt
1 teaspoon peppercorns
2 tablespoons sugar
CHEESE STUFFING:
150g hard Feta cheese
1 + ½ Tablespoons of Greek Yoghurt or soft cheese (Cream cheese, mascarpone, ricotta)
Pepper to taste
Optional – 1 teaspoon of Italian herbs
Oil – Canola, Sunflower, Rice Bran or vegetable oil, not olive oil – Olive oil will solidify in the fridge.
METHOD:
1. Remove placenta and seeds from cleaned peppers
2. Add salt, peppercorns, sugar, vinegar and water to a saucepan and bring to the boil.
3. Add the peppers to the boiling liquid, mix around to ensure they are all covered with the liquid and turn heat off.
4. Allow to steep for 5 minutes.
5. Mash feta in a bowl and then add yoghurt/cheese and season to taste.
6. Fill peppers with cheese and place in clean sterilised/sanitised jar.
7. Cover with oil, put lid on and place in the fridge.
8. Serve with antipasto or bread.
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Cheese Stuffed Peppers Antipasto without Vinegar
Sweet mini peppers: 1 lb
Cream cheese: 150 g
Fetta cheese: 300 g
Olive oil: 2 tbsp
Hot pepper
Dried oregano: 1 tbsp
Dried sweet basil: 1 tbsp
Sunflower oil
Cover and keep in fridge at least 5 days
How to Can Stuffed Pickled Peppers | Canning Video with My Mom!
These beautiful, vibrant stuffed pickled peppers are a labor of love. Small, miniature sweet peppers are stuffed with shredded cabbage and then packed in brine and canned. They're super delicious and the perfect small bite or appetizer!
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Skip ahead:
00:00 Intro
00:14 Talking about the history and peppers
01:15 Removing the stems and seeds from the peppers
04:32 Stuffing the peppers
06:29 Preparing the brine
07:28 Filling the jars
08:52 Pouring on the brine
09:52 Putting on the lids and rings
11:09 Taking out the jars and tasting
INGREDIENTS
- 3 lb miniature sweet bell peppers
- 1 lb shredded cabbage
- 3 cups water
- 3 cups white distilled vinegar (5%)
- 1 1/2 tsp canning salt
- 1/4 cup white granulated sugar
INSTRUCTIONS
- Have six pint jars sterilized and ready. Prepare the water bath canner, lids, and rings.
Remove the stems, leaving a small hole in the top of the peppers. Using a small paring knife remove the seeds and core, being careful not to tear or make a larger hole. Once the peppers are prepared rinse again making sure all seeds are removed. Then wash the peppers.
- Stuff the prepared cabbage into the peppers until they are full, being careful not to overstuff and split the peppers. For jars without floating pieces of cabbage, place a larger piece of cabbage over the pepper opening.
- Once the peppers are stuffed, pack them into the prepared jars. Adjust the peppers as needed to fit them into the jars, almost like puzzle pieces, leaving ½-inch headspace.
- In a 4-quart saucepan combine the water, vinegar, salt, and sugar. Whisk and bring to a simmer over medium heat. Once simmering, continue to cook until the bring is boiling and the sugar is dissolved.
- Immediately pour the brine over the peppers, leaving ½-inch headspace. Wipe the rims of the jars with a clean cloth. Place on the lids and rings and tighten to fingertip tightness. Place the jars in the boiling water bath, making sure the jars are covered by at least one inch of water. Once the jars are in the canner, return the water to a boil. Boil the jars for 10 minutes.
- Once boiled, remove the jars from the water and allow them to cool for 24 hours before storing.
#recipe #canning #peppers #preserving
Hot Stuffed Cherry Pepper Recipe! @UhadmeatKitchen
Hot Stuffed Cherry Peppers are an Italian Classic. These tasty treats are a wonderful addition to antipasto, sandwiches, spaghetti and are spectacular with some nice crusty Italian bread. Alexia shares an easy and delicious recipe featuring fine products fromThe Pastene Company! LIKE SHARE & ENJOY! #uhadmeatkitchen #alexiafoodees #cooking
STUFFED CHERRY PEPPERS in olive oil
Today, together with my friend L'UOMO DI CASA, let's see how to preserve ROUND STUFFED PEPPERS in oil.
In this video I'm going to stuff them with TUNA, CAPERS and ANCHOVIES.
While in this video: they will be filled with capers and anchovies.
Let us know, via comments and thumbs up (or down) which recipe you prefer ; )
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Pickled cabbage stuffed peppers
Filmed with iPhone 11
Editing app: Splice
Music from: Splice music library
Abstract Geometry - Leon
Back in 80s - Denis
So Good (instr. version )- ORKAS