Updated: May 11
These are a fun little #mezze and they are not too difficult to make. I prefer to use a Turkish White cheese called Beyaz Penir, but you can use goat or cow feta, or #chevre if you prefer. Make sure you choose peppers that are not to big, otherwise they may become a bit tricky to eat.
Here is what you need:
prep time: 1 hr or so
cook time: 20 minutes
chill time: 20 minutes
serves: 4 with other mezze
for the peppers:
8 - 10 cherry peppers, stems carefully removed and seeded
1/2 c apple cider vinegar
1/2 c water
1/4 c sugar
3 tsp salt
start by taking the peppers and seeding them if you havn't done so already. This can be accomplished by taking a sharp paring knife and going carefully around the stem end of the pepper. Remove the stem and discard. With a small teaspoon, hollow out the pepper and remove the seeds and ribs carefully, so you dont break the pepper. Repeat with all.
Soak the peppers in water to remove any excess seeds while you complete the next step. In a saucepan heat vinegar, water, sugar and salt and bring to a boil. Add all the peppers and cook on simmer for 15-20 minutes until peppers are tender but not falling apart. They should still hold their shape
When tender, remove from heat and let cool a bit - then remove from pickling solution.
for the stuffing:
8 oz goat cheese, feta cheese, beyaz penir or other soft white cheese, crumbled
2 tsp #za'atar
2 tsp fresh chopped dill
2 tsp fresh chopped mint
2 tsp nice #oliveoil
combine all the above ingredients in a bowl and mash together with a fork. Adjust the seasoning if needed
take the cooled peppers and stuff each one with the cheese mixture. Place in an airtight container and cover with a generous dirzzle of olive oil. Store in the refrigerator until ready to use
when ready to serve, drizzle with a bit more olive oil and sprinkle with additional za'atar.