Spicy mini-peppers with cream cheese in oil
The appetizer is filling thanks to the cream cheese, feta, and fragrant oil, while a slight spiciness makes the flavor vibrant without excess carbohydrates. The peppers turn out creamy on the inside, spicy on the outside, and are perfect for festive presentation.
For this appetizer, it’s convenient to use pickled mini-peppers (300 g), which are already ready for stuffing. We dry the peppers so that the filling holds better inside, and excess moisture does not dilute the flavor of the oil.
Cream cheese (115 g) and feta (170 g) are combined in a bowl. We add garlic (8 g) and parsley (10 g), and mix everything well with a fork or stir until we have a pliable creamy filling.
How to Make Fragrant Oil
Heat grape seed oil (100 g) with dried basil (1 g) until fragrant, then let it cool completely. The oil should be warm only during the heating stage, and you should pour it over the peppers only after it has cooled down, so the filling doesn’t melt.
How to Assemble the Appetizer
Each pepper is filled with cheese mass. It is more convenient to do this with a teaspoon or a small pastry bag, so that the filling fits tightly and neatly.
Stuffed peppers are transferred to a jar or container and covered with fragrant oil so that it covers the appetizer. After a short cooling period, the flavor becomes more cohesive: the creaminess of the cheese combines with the salty feta, the soft acidity of the marinade, and the light spiciness of the basil.
It is best to serve the peppers slightly chilled as a standalone appetizer, with a meat platter, or at a festive table. They should be stored in the refrigerator and eaten within the next few days.
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