An indulgent snack
Transform Hungarian hot wax chillies into an irresistible Mediterranean-inspired appetizer through a thoughtful two-stage process of pickling and stuffing. These golden-hued peppers are first pickled in a white wine vinegar solution until they achieve the perfect tender-crisp texture, then filled with a luxurious blend of tangy feta and smooth cream cheese. The stuffed chillies are finally suspended in garlic-infused olive oil, where oregano adds an aromatic touch of the Mediterranean. This method creates a versatile antipasto that balances bright acidity, creamy richness, and gentle heat – perfect alongside crusty bread, as part of a mezze platter, or straight from the jar as an indulgent snack. While the recipe requires some patience during the pickling phase, the result is a sophisticated preserved appetizer that captures the essence of traditional Mediterranean preserving techniques with a modern cheese-filled twist.
- Serves: 12 100g portions
- Serving size: 100g
- Calories: 399 kcal
- Fat: 32
- Saturated fat: 6.2g
- Carbohydrates: 6.2g
- Sodium: 0.5g
- Fiber: < 0.5g
- Protein: 4.1g
- Chillies – 500 grams (Hungarian hot wax or [url:2]similar[/url])
- Cream cheese – 150 grams
- Feta Cheese – 250 grams
- White Wine Vinegar- 1 cup
- Sugar – ⅓ cup
- Olive oil – one and a half to two cups (enough to cover Chilies when filled with cheese)
- Garlic – 3 cloves
- Dried oregano – 1 teaspoon
- Cut the stems from the Chillies and remove the white pith and seeds
- Wash the Chillies, dry and rest on a paper towel so all moisture is removed
- Bring the vinegar and sugar to the boil in a pot or saucepan. Add the Chillies and fill the pot with water until the Chillies are covered. Ensure that the vinegar content is at least 5 %
- Cook until tender but still relatively firm
- Remove from the heat. Allow to cool and refrigerate for 48 hours
- Once the Chillies have become pickled. Remove from the pickling liquid and dry with a paper towel. The pickling liquid can be discarded
- Mix the cheeses until well blended.
- Sprinkle with oregano
- Heat olive oil and add garlic. Cook on a gentle heat for 3- 4 minutes
- Remove from heat and allow to cool.
- Pipe cheese mixture into Chillies using a piping bag (a spoon can also be used)
- Place cheese filled Chillies into sterilized jars. Fill the jars with garlic infused oil, ensuring that the Chillies are completely covered. Seal
- Should be refrigerated and used within 7 to 10 days.