Chillies with Feta cheese


Chillies with Feta cheese in oil
Nutrition Information
  • 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
Recipe type: Chillies in oil
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
There is a certain magic to the Greek Islands. Overlooking a beautiful beach with the sun shining down and drinking a lovely glass of cold wine with an expertly prepared Mezze platter is one of life’s great pleasures. The Greeks are masters at combining pickled capsicums with their wonderful Feta cheese. This dish is typical of an item you might find as part of a mezze selection. Making it at home will bring some of that Mediterranean magic right to where you are
  • 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
  1. Cut the stems from the Chillies and remove the white pith and seeds
  2. Wash the Chillies, dry and rest on a paper towel so all moisture is removed
  3. 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 %
  4. Cook until tender but still relatively firm
  5. Remove from the heat. Allow to cool and refrigerate for 48 hours
  6. Once the Chillies have become pickled. Remove from the pickling liquid and dry with a paper towel. The pickling liquid can be discarded
  7. Mix the cheeses until well blended.
  8. Sprinkle with oregano
  9. Heat olive oil and add garlic. Cook on a gentle heat for 3- 4 minutes
  10. Remove from heat and allow to cool.
  11. Pipe cheese mixture into Chillies using a piping bag (a spoon can also be used)
  12. Place cheese filled Chillies into sterilized jars. Fill the jars with garlic infused oil, ensuring that the Chillies are completely covered. Seal
  13. Should be refrigerated and used within 7 to 10 days.
Keywords: Chillies with Feta Cheese




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