Pickled Pepper Stuffed with Cottage Cheese Recipe
Very interesting, spicy, delicious snack. Mini peppers are ideal for it, but we don’t have them. I was waiting for the first local pepper of the new season to appear on sale, it is just small.
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. Wash pepper, cut off the tails, clean the seeds.
  2. Fill the pepper with water, bring to a boil and blanch for about three minutes, in the original 5 minutes, but it will be too soft. You can bring it to a soft state in the microwave (about 2 minutes).
  3. Remove the pepper with a slotted spoon and in the same water as blanched, prepare a rich marinade. Put salt, sugar, and dissolve. Add vinegar, vegetable oil, dill seeds, Bay leaf, garlic (4 teeth), a mixture of dried herbs, a mixture of peppers, chili peppers, dill stalks. Of course, this set is optional and possible. Cover the marinade with a lid, let it infuse and cool.
  4. Curd cheese is mixed with chopped dill and garlic.
  5. Use a small spoon to stuff the pepper with cottage cheese. It was inconvenient, so I stuffed it with my fingers.
  6. Put the stuffed peppers in a convenient dish (pan), carefully pour the cooled marinade. Pour on the pepper, so as not to wash the curd cheese. Let the pepper stand for 2 hours at room temperature, and then send it to the refrigerator for the night.
  7. Serve the appetizer chilled. Bon Appetit!!!
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