Filled Pepperoni with Feta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 glasses hot peppers, Greek
- 1 packet cream cheese with herbs
- 1 packet feta cheese
- 1 onion (s)
- salt and pepper
- possibly garlic
- possibly chilli pepper (s), dried
- chives
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- The filling:
- Crumble the feta as small as possible (possibly mash it with a spoon on the edge of the bowl), mix well with the cream cheese. Finely dice the onion and add. Season the mixture with pepper (preferably freshly ground, approx. 3 knife points), a little salt (since the feta is usually very salty) and paprika powder (approx. 1/4 teaspoon) to taste. If you like it spicy, you can add crumbled dried chilies to taste. Finely chopped garlic and chives can also be added at this point.
- Preparation of the hot peppers:
- The peppers need to be hollowed out. To do this, cut off the stem and cut the kernels out of the pepper with a sharp, narrow knife (watch out for your fingers).
- The filling:
- Cut a small piece from the corner of a freezer bag to make an opening about 1 cm long. Pour the filling (you don`t have to take all of them) into the bag and fill the peppers like you would with a piping bag (press the filling into the corner with the opening, twist just above the filling, put the filling in your hand so that the twisted point fits into the opening between your thumb and forefinger. Squeeze the bag with your hand to fill the peppers)
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