Bell Peppers Stuffed with Cheese
Description
This appetizer is quick and easy to make. When I set out a cold appetizer spread, especially in autumn and winter, I try to make it more vibrant—vibrant in flavor and in color. Bell peppers stuffed with cheese are perfect for that. You can buy peppers in different colors, and you can “decorate” the filling with herbs, pieces of pepper, olives, or green olives. I serve bell peppers stuffed with cheese on crackers or bread. And making these peppers is really not difficult at all. So let’s get started! 1. Wash the peppers. Cut off the “cap” with the stem to make a little cup, and remove the seeds as well. I usually rinse the pepper inside too, to get rid of the seeds completely. Then dry it with a paper towel. After removing the stem, you still have a bit of trimmed pepper left. Chop the edible part finely—we’ll add it to the filling. 2. You’ll need 200 g of cheese; grate it on a fine grater. I recommend mixing cheeses—for example, take 100 g each of two different kinds, such as a hard cheese mixed with brined cheese (feta-style). This isn’t required, but it tastes great and adds another new flavor to the dish. 3. Grate the frozen butter on a grater as well. Mix it with the cheese. 4. Peel the garlic and press it directly into the cheese-butter mixture. 5. Wash the parsley and dill, dry them with a towel, and chop finely. Mix them into the cheese, butter, and garlic as well. 6. Add the chopped pepper (from step 1) to the mixture. I usually buy multicolored peppers and mix the leftover pieces of all colors. That way the filling is even brighter and “ties together” all my peppers into one appetizer. 7. Stuff the peppers with the filling. Fill the bell peppers tightly. Then wrap each stuffed pepper in plastic wrap and refrigerate for an hour and a half. They can stay in the fridge longer if you like. To serve, slice the pepper with a sharp knife into rounds and arrange on bread or lettuce leaves.