In the previous posts, I talked about the goodness of the preserved food and described how I made pickled mushrooms, baby octopus and capcicums as well as chargrilled eggplant. In this post, I’ll talk about another commonly seen antipasto dish, sweet pepper stuffed with feta.
1 kg Baby sweet pepper
250g Lite cream cheese
500g Danish fetta cheese
1 cup sugar
200 mL white vinegar
1. Empty the seeds out of the baby sweet peppers. Make sure all of the seeds and stems are removed as they may contribute to slight hot chilli flavour to the pepper. The pepper itself should taste like capcicum with a sweeter approach.
2. Place the peppers in a large sauce pan and cover with cold water. Add the sugar and vinegar to the sauce pan and bring to boil. Once boiled, the heat was set to low until the peppers are cooked.
3. Pickle the pepper in the fridge for 48 hours before taking out. After pickling, drain the liquor and rinse with cold water. The pepper now should be sweet and slightly sour now.
4. Mix the lite cream cheese and danish fetta until smooth using a hand blender. I used lite cream cheese here because my wife can’t eat too creamy stuff. You can use normal cream cheese instead. You can also add finely chopped herbs to introduce extra layers of flavours.
5. Fill the peppers with the feta and place in a container.
6. Top the containers up with extra virgin olive oil until the peppers are covered. Store in the fridge for approximately 2 days (oil solidified) before serving. When serving, make sure to leave the container at room temperature for a while. The peppers make a good antipasto dish before dinner.