Description
Recipe with Italian roots not with spicy mini-peppers and the usual Bulgarian small peppers. The smallest I found was the size of a little finger, two bite. The perfect snack to blame. Stored in the refrigerator up to a month.
Ingredients
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Pepper
600 g
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Cheese
300 g
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Dill
-
Chili
-
Cucumber
1 piece
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Vegetable oil
500 g
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Water
2 cup
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Vinegar
100 g
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Sugar
2 Tbsp
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Salt
0.5 tsp
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Allspice
3 piece
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Bay leaf
2 piece
Cooking
Pepper to wash, dry.
In the bowl multivarki pour water, vinegar, salt, sugar, spices. To enable the mode "steaming". In a few minutes, the marinade comes to a boil.
Put in a marinade of pepper and not closing the lid, and blanch for 3-4 minutes. To turn off the slow cooker, close the lid and leave the peppers in the marinade for another 5 minutes. Do not overcook.
Pepper, remove from marinade, allow to cool. Carefully cut along one side, remove seeds. In a bowl mix the cheese with chopped dill, pickled cucumber and chilli pepper until smooth.
A teaspoon to stuff the peppers, put in a jar, pour the vegetable oil without smell. Store in the refrigerator.
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