Bell pepper with cheese and garlic. Delicious cold appetizer - peppers stuffed with cheese, egg and garlic

If you want to quickly prepare a beautiful and original cold appetizer, then the recipe for salad peppers stuffed with cheese mixture is just what you need. This dish does not require heat treatment or extensive culinary experience; it can be prepared even outside an equipped kitchen, for example, in a student dormitory. The appetizer turns out so beautiful and appetizing that it is the first to be scattered. All this makes peppers stuffed with cheese an ideal dish for a holiday feast or a fun party.

Ingredients:

(4-6 servings)

• 500 gr. (3 pcs.) lettuce peppers
• 200 gr. cottage cheese
• 200 gr. cream cheese
• 150-200 gr. hard cheese
• 3 cloves garlic
• 4 pcs. walnuts (optional)
• dill or dry mixture of Provencal herbs

• We start preparing this appetizer by preparing the peppers themselves. If possible, it is better to use colored salad peppers (also called bell peppers), then the finished dish will look incredibly beautiful and festive.
• Wash the pepper thoroughly and then wipe dry with a towel. We don't need excess moisture here, otherwise it will dissolve the filling.
• Then remove the cores with seeds. To do this, use a sharp knife to carefully cut off the top of each pepper so that you get an open cup. We don’t throw away the cut off top part; we will need it for the filling.

• Now let’s prepare the cheese filling, which we will use to stuff the lettuce peppers with. Take a small saucepan or bowl and put all the ingredients into it. Let's look at the filling ingredients in more detail:
• Cottage cheese can be either purchased in a store or at the market, the main thing is that it is in no case sour or too wet.
• Cream cheese can be any kind, including salted or herbed. The most famous is, of course, Philadelphia cheese.

• Hard cheese must be used with a characteristic intense taste, for example, “Gouda”, “Maasdam”, “Cheddar” or a similar Russian analogue. This will add extra flavor to our stuffed peppers. Grate a piece of hard cheese on a medium grater. Packaged grated cheese, which is sold in bags, is also suitable.
• Finely chop the tops of the peppers remaining when cutting them and add them to the cheese mixture.

• Peel the garlic, finely chop it or crush it in a garlic press. For those who love the taste of garlic, the number of cloves can be increased to 4-5 pieces.
• Grind the walnut kernels to a size slightly larger than a match head.
• Wash three or four sprigs of dill, dry them well, and then chop them very finely. Instead of fresh dill, you can use dried Provençal herbs seasoning. When added to the cheese mixture, they will become soggy, soft and completely replace fresh herbs.

• Mix all filling ingredients thoroughly until a homogeneous mass is formed. The filling is supposed to be salty, so if it turns out a bit bland, add salt. The mass itself should be quite dense, if not hard, and should hold its shape well. If there is quite a lot of liquid in the cottage cheese, then to thicken the filling, add a little more grated hard cheese.
• Now let's proceed directly to stuffing the lettuce peppers with cheese. We do this with a regular tablespoon. We fill the pepper very tightly, so that not even the slightest cavity remains inside.

• Place the peppers stuffed with cheese and garlic in the refrigerator for 2-4 hours. In the refrigerator, the cheese mass will cool and become denser, making the stuffed peppers easier to cut into slices.

• Using a sharp knife, cut each pepper into slices about one centimeter thick. We put them beautifully on a dish or plate and serve them to the table. That's all, you can receive guests.

Peppers stuffed with cheese are a delicious hot appetizer that can always be quickly prepared in the oven before guests arrive. It won’t take much time, and you only need a few ingredients for this dish.

This dish is portioned, the ingredients should be taken at the rate of 1 pepper (2 halves) per serving, if you are preparing this dish as a hot appetizer.

If peppers stuffed with cheese are your main dish, then you will need 2 bell peppers per serving. You can use any cheese, as long as it melts well; you can also use a mixture of different cheeses. You can also enrich and diversify this dish by adding various spices.

IMPORTANT: For this dish, it is better to use red, yellow or orange bell peppers. Green peppers lose their color when cooked in the oven and look completely unfestive on the holiday table. It is clear that the color of the pepper does not affect its taste. Regarding the shape of the pepper, any will do.

Cut the bell pepper into halves lengthwise. For beauty and convenience when eating the finished dish, leave the tail of the pepper. We clean the pepper halves from the internal partitions and seeds.

Let's prepare the filling for the peppers. For the filling it is better to use spicy, sharp cheeses. I use two types of cheese: Cheddar and Parmesan.

Grate the cheeses on a medium grater and place in a bowl.

Chop the parsley and dill very finely, add the greens to the cheese. Pass the garlic through a press. Mix all filling ingredients well. We taste the filling for salt, do not forget that cheeses are usually salted. Add some ground black pepper. At this stage, you can add your favorite spices to the filling.

Using a dessert spoon, tightly stuff the peppers with the resulting filling.

Place the stuffed peppers in a baking dish. I put a couple of sprigs of thyme on top; I really love its combination with cheese. Place the stuffed peppers with cheese in the oven, preheated to 160 degrees C, for 15-20 minutes. We cook the pepper for the first 10 minutes, covering it on top with foil, then remove the foil and cook the pepper without it for the remaining 10 minutes.

Serve the finished peppers stuffed with cheese hot, which means immediately!

Bon appetit! How delicious it is!

I suggest you prepare peppers stuffed with cheese today; it turns out to be an amazing cold appetizer that will appeal to many. It is important to choose bell pepper as a basis; it is the most delicious and gives the most excellent results. In addition to feta cheese, I suggest adding a chicken egg and processed cheese, some herbs, garlic - an excellent combination.

It’s easy to cut such an appetizer; you can cut it as thin as possible, place it beautifully on a plate and serve it at the holiday table; your guests will definitely love it. You can add some changes to the recipe on your own, for example, experiment with spices and spices, herbs, etc.

Ingredients:

• bell pepper – 1 pc.;
• feta cheese – 250 g;
• processed cheese – 1 pc.;
• chicken eggs – 1 pc.;
• sour cream – 1 tbsp;
• garlic – 1 clove;
• fresh dill – 4 sprigs;
• ground pepper - to taste.

How to make stuffed pepper appetizer

Prepare products according to the list. Try the cheese right away to help guide you in adding salt in the future. In my version, the cheese was salted, so no additional salt was needed. Grate the cheese on a medium grater and add the shavings to the bowl.

Grate the processed cheese in the same way - on a medium grater, add the cheese to the container, add sour cream. Sour cream can be replaced with homemade mayonnaise.

Boil a hard-boiled chicken egg, then cool, peel and grate. Peel the garlic clove, press and add to the cheeses.

Rinse the dill and chop finely, add to the cheeses, season with pepper and mix everything.

Peel the bell pepper, remove the internal seeds, rinse and dry. Fill the pepper with the prepared cheese mixture.

After transferring the pepper to the refrigerator, after a couple of hours you can chop the pepper and serve.

Bon appetit!

Stuffed peppers are one of the most popular and beloved main dishes, which is suitable for both a festive dinner party and a quiet family lunch. But did you know that such food can be served not only hot, but also cold? Today there are countless variations of stuffed bell peppers as a snack, and the most popular of them are peppers stuffed with cheese - for example, with garlic, with egg, ham, butter.

So that you can try such a wonderful snack and treat your friends and family with it, we have selected several of the most successful, in our opinion, recipes and accompanied them with step-by-step instructions with detailed photos and videos.

Bell pepper stuffed with hard cheese and egg with garlic

Ingredients

Servings: – + 10

• sweet bell pepper 4 pcs.
• hard cheese 400 g
• eggs 4 pcs.
• garlic 5 cloves
• mayonnaise to taste

Per serving

Calories: 195 kcal

Proteins: 13.3 g

Fats: 14.5 g

Carbohydrates: 3 g

35 min. Video recipe Print

We start with the eggs - they need to be boiled for about 10 minutes after boiling to get hard-boiled. Then, to make the shell come off easier, put it in cold water for about 5 minutes and clean it.

Without wasting time, let's start processing the vegetables - peel the garlic cloves and wash them together with the bell pepper under a cold running stream. Then we pass the garlic through a press, and carefully cut off the tops with the stalks of the peppers and clean out all the insides - the seed pod and partitions.

After this, grate the hard cheese on the finest grater, add chopped garlic and a little mayonnaise to it and mix everything thoroughly.

Fill the pepper around the edges with the cheese filling, leaving the middle empty. Then we put an egg in the core and tightly fill the empty space with the cheese and garlic mass. Place the stuffed peppers in the refrigerator for 3-4 hours.

After this time, we take out the appetizer with cheese and garlic and, with a sharp knife, cut the pepper into beautiful portions.

Advice: for the holiday table, it is better to choose bell peppers of different colors (red, green, yellow) - this way the appetizer will look brighter and more presentable.

Stuffed peppers with feta cheese or cheese and ham

Cooking time: 30 minutes

Number of servings: 6




Energy value

• calorie content – ​​198 kcal;
• fats – 17.4;
• proteins – 6.3;
• carbohydrates – 4.

Ingredients

• sweet bell pepper (red) – 3 pcs.;
• sweet bell pepper (yellow) – 1/2 pcs.;
• ham – 100 g;
• butter – 90 g;
• feta cheese (can be replaced with feta cheese) – 90 g;
• parsley – 25 g;
• salt - to taste;
• mixture of peppers - to taste.

Step-by-step preparation

1. First of all, take the butter out of the refrigerator, measure out 90 grams and, cutting it into small pieces, put it in a warm place for 10-15 minutes so that it melts.
2. Without wasting time, start preparing the peppers - you need to wash them thoroughly, cut off the top of the red bell peppers (removing the tail) and remove all the insides, namely the seed boxes and partitions. The yellow pepper also needs to be peeled and cut into halves using the brunoise method (small cubes 1-2 mm thick).
3. Chop the ham into small pieces, and chop the washed and dried parsley as finely as possible.
4. At the next stage, we begin preparing the filling. To do this, grind 90 grams of feta with melted butter, add diced yellow pepper and ham, add finely chopped herbs, salt and pepper to taste. Mix all components thoroughly.
5. We tightly stuff the red peppers with the resulting filling with cheese and butter and put them in the refrigerator for an hour and a half.
6. An appetizing, hearty appetizer is ready - all that remains is to cut the pepper into slices and place it on a plate with lettuce leaves.

Advice: when choosing feta, be sure to pay attention to its color - it should be snow-white. If this is not the case and the shade of the cheese turns yellow, it is better not to take it, as this means that, most likely, the product has been exposed to air for a long time without brine.

Hot peppers stuffed with goat cheese for the winter

Cooking time: 1 hour 15 minutes

Number of servings: 14

Energy value

• calorie content – ​​67.1 kcal;
• fats – 3.7;
• proteins – 2.9;
• carbohydrates – 6.1.

Ingredients

• hot pepperoni – 400 g;
• milk – 700 ml;
• goat cheese – 350 g;
• garlic – 9 cloves;
• water – 700 ml;
• wine vinegar (white) – 170 ml;
• olive oil – 20 ml;
• salt – 15 g;
• sugar – 35 g;
• oregano (dried) – 1 tsp;
• basil (dried) – 1 tsp;
• Provençal herbs – 1 tbsp;
• bay leaf – 2 pcs.

Step-by-step preparation

1. First of all, let's prepare the hot pepper - it must all be thoroughly washed, the tops cut off and the pods cleared of seed pods and partitions. Then transfer the prepared pepperoni into a deep container and pour in milk so that it completely covers the pepper. Leave the pepper in this form for about a day - this is required to get rid of excessive heat - and then rinse under cold running water and pat dry with paper towels.
2. After this, divide the head of garlic into teeth, peel them and rinse in cool water - chop 3 cloves using a garlic press, and chop the remaining 6 cloves coarsely.
3. The next step is to prepare the filling for the peppers - mash 350 grams of goat cheese in a deep bowl, add garlic passed through a press, a teaspoon of dried herbs (basil, oregano, Provençal mixture) and mix everything well.
4. With the resulting cheese mixture, tightly fill the prepared pepperoni pods to the top.
5. After that, into dry, pre-sterilized jars at the very bottom, throw the bay leaf, the remaining Provençal herbs and chopped garlic into slices. Place stuffed peppers on top of the seasonings, not reaching the neck by about 1 cm.
6. Then we start preparing the filling - put 700 ml of water, 170 ml of white wine vinegar, 20 ml of olive oil into a thick-walled saucepan, add salt and sugar. Place on the fire and boil until the crystals are completely dissolved. Then remove from the stove and, after allowing to cool slightly, pour the brine into jars.
7. We roll up the containers with sterile screw-on metal lids and place them in a deep container filled with warm water, on a cloth or wooden stand to pasteurize (for about 20 minutes). Then, carefully removing the jars from the water, turn them upside down and wrap them in a warm blanket until they cool completely. We store this snack, like the rest of the canned food, in a cool, dark place.

Advice: To quickly sterilize all jars and lids, rinse them thoroughly with cool water and place them wet upside down on a baking sheet in an unheated oven. Then set the temperature to 110-120℃ and after 15 minutes take it out to cool on a towel.

Peppers stuffed with cheese are an ideal cold appetizer that even a novice housewife can handle. Therefore, quickly write down these recipes in your cookbook and delight your family and friends with new culinary masterpieces. Bon appetit!

Did you like the recipe? Save it to your Pinterest! Hover over the image and click “Save.”

Bell peppers stuffed with cheese: a cold appetizer that's ready in just 20 minutes. Treat yourself to a beautiful and delicious dish!

Ingredients:

• Sweet bell pepper - 2 pcs.
• Carrots - 0.5 pcs.
• Processed cheese - 1 pc. 80 g
• Hard cheese - 100 g
• Garlic - 3 cloves
• Dill - 4 sprigs
• Mayonnaise - 3 tablespoons

The quantity of products is designed for 4 servings.

Read also:

Step-by-step preparation of snacks:

1. For this appetizer, it is better to take a small sweet bell pepper and a slightly elongated shape. Remove the stalk of the pepper and remove the seeds. Wash and dry with a paper towel. There is no need to remove the internal partitions; they will support the filling.
   
2. For the filling you need a small carrot or half a medium one. We clean it, wash it and grate it on a fine grater. Carrots will add variety to the filling; besides, they are healthy and go well with cheese and garlic.
   
3. Grate hard cheese on a medium grater.
   
4. To make the filling taste even creamier, add processed cheese to it, which we also grate on a medium grater.
   
5. Peel and chop three cloves of garlic using a fine grater or garlic press. The filling is medium spicy. You can add or, conversely, reduce the amount of garlic to taste.
   
6. Rinse fresh dill in cold water, remove the tough stems and finely chop with a knife.
   
7. We collect all the ingredients for the filling in one cup. Add mayonnaise. To make the dish less high in calories and more healthy, mayonnaise can be replaced with sour cream.
   
8. Mix everything well. The filling should not crumble, otherwise it will not stick to the appetizer. We taste the filling for salt. Usually there is no need to add salt - cheese and mayonnaise already contain a lot of salt. If you season the filling with sour cream, you can add a little salt and black allspice to make the taste a little brighter.
   
9. Stuff the peppers with the filling; it should be tightly compacted so as not to crumble.
   
10. Using a sharp knife, cut the pepper into several pieces, about 0.7-1 cm high. If the appetizer is too thin, the filling will fall off. If the pepper is large, then you can cut it lengthwise rather than crosswise, you will get boats with filling.
    

Bon appetit to you!