How To Make Delicious Homemade Cheese-Stuffed Mini Peppers

Learn how to make these irresistible homemade cheese-stuffed mini peppers in just a few simple steps! Perfect for appetizers, snacks, or party bites, these mini peppers are packed with flavor and easy to customize with your favorite cheeses and seasonings. Just in time for Christmas!
1/4 to 1/3 cup feta cheese
1/4 to 1/3 cup ricotta cheese
Pinch of salt
1/8-1/4 tsp grated garlic
1-2 tsp olive oil to help with blending and creaminess

If you want to pickle the peppers this is the recipe for the brine
3-1/2 cups sugar
3 cups vinegar (5 percent)
3 cups water

Bring all ingredients to a boil. Add peppers and bring back to a boil. Place in jars. Back fill with brine
Add 1/4 tsp of salt in each jar

Process for 10 minutes in water bath canner

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today I have decided that it’s finally time to stuff my peppers I just got back from a little vacation where these were available everywhere like on Buffet tables and in Deli sections and so I have eaten so many of these in the last couple weeks you’d think I’d have had enough but no it’s only inspired me to want more so today I’m going to figure out what I’m going to put in these Peppers to stuff them to make these stuffed mini bell peppers I don’t know if you saw the video that I made a a little while ago on canning these mini bell peppers so I did a whole video on how to can these mini bell peppers I canned them as a low acid food in the pressure caner and put them aside ready to be stuffed as I was researching to find what I could how to stuff these like what kind of cheeses did they use what soft cheeses did they use what recipes are out there I realized something this was my inspiration and they are called sweet con Peppers so I started to research what the peppero pepper was and it’s actually a pepper that originates from Africa but it’s a spicy mini pepper so I was off right from the start so me being me what did I do I thought okay so where can I get these Peppers well you can buy these Peppers jar the the peao peppers jar uh if you go online on a popular online shopping site so they have them there not too bad I mean like $15 Canadian for a jar of just the peppers not the stuffed peppers when I put it in my cart it was $19 for shipping and yes I am that member that I should not be paying shipping so it was $19 to ship so I said out of my car delete all this now what went online and searched well if I can’t buy the peppers let’s see if we can plant them so I searched and search and searched and I couldn’t find these Peppers anywhere except front Etsy so finally I found them on Etsy now I haven’t even opened the package the little paper package inside I have a feeling there’s not a lot of seeds in here cuz it’s a tiny little I think there’s maybe 15 seeds now I see that it’s written 15 on there and it’s called maloi pecante peppers it looks like there’s 15 seeds in there that I will have for next year when I try this all over again with some kind of pecante pepper so after I discovered that I then realized that the cheese stuffed peppers that you get are actually a pickled pepper so it’s not pickled inside the jar they’re they’re stored in an oil inside the jar but the peppers are pickled so when I canned my peppers I just did them as a low acid with water these are not pickled peppers what did I do I went ahead and I made a whole other batch of these Peppers pickled so now I have quite a few jars of these pickled peppers the good thing that these trees produced a lot of little mini bell peppers because uh anyway I made a little mistakes on the way but you know what we’re learning as we go so then I pickled my Peppers so there you have it today I am finally going to take these pickled peppers and I am going to stuff them now like I said I looked at so many different recipes what do I stuff this with which ingredients and you know what you can basically stuff them with any soft cheese that you like it can be goat cheese it can be cottage cheese it can be feta cheese ricotta cheese like it you can stuff it with that so I think it’s basically just the thing of preference so I love feta cheese and ricotta cheese so I’m going to do a mixture of these two cheeses together and see what it’s going to give us so the first thing that I’m going to do is I am going to rinse out these these pickled peppers I don’t want them to have a strong vinegar taste inside them when we eat them with the the cheese so I’m going to start by rinsing out this solution now that I’ve rinsed off my Peppers I’m just going to kind of leave them sitting in this plate upside down because they’re like little vessels for water I’m I’m really happy about how the firm they remained even through the canning process that was a little something that I was wondering how they would Fair up if they would turn into complete mush but they’re not so they’re looking good so far they smell really great too so what we’re going to do next is to a blender CU we want this cheese to kind of be nice and smooth so I’m going to add a/4 cup of feta cheese 1/4 cup of ricotta cheese now I I do like garlic but I don’t like garlic in my food that is so overpowering that all you taste is the garlic or that it drowns out everything else so I’m going to add a little bit of garlic and probably even less than like A4 teaspoon just going to grate it really finely on this tiny little it’s probably made more for a ginger but I’m going to grate the garlic on this just so it you’re not biting into huge bites of garlic or anything like that but I still think that it’s going to give this a nice flavor so just grade a little bit of garlic in there for me listen if you like a lot of garlic you go to town and you put as much of that in there that you want and finally I’m going to add a tiny little pinch of salt now be careful with the salt because feta cheese is really salty already so I’m just going to add a little bit of salt you can always readjust after and then we’re just going to blend this until it’s smooth this also just so you know for when I blended the cheese together with a little bit of garlic and salt I did add a little bit of olive oil probably like a teaspoon to help mix it together and so it wouldn’t be quite so thick as well and I find that was just a little extra that I needed to make the cheese nice and creamy so now it’s time to stuff our peppers I actually own a Piping Bag which I can guarantee you I have no idea how to use cuz I am the furthest thing from a professional Baker cook whatever but I’m guessing it’s the easiest thing to get these in the peppers so we’re going to try this now I don’t know about you but I find that these came out looking pretty decent can you imagine these like on a Christmas time is coming up on a Christmas like Sherie board or serving your guests and can actually say you made them yourself so since looks aren’t everything I am going to taste one of these so one of the places that I read also said said that it’s really good with a balsamic reduction on it so I’m going to try half of it alone and half of it with the balsamic cuz I love balsamic vinegar so let’s taste solid piping job now to taste that is actually really good M I’m really glad I rinsed out the uh the the the brine like the Pickled brine but you can still get that little bit of a sweetness and the oh really good I’ve actually kind of surprised I will put the ingredients in the description below but now I’m going to try it with the balsamic reduction and know I didn’t make it myself but I’m going to drizzle just the splash on this couple drops it has to be good delicious so if you’re able to find these pecante or peao or even a sweet bell pepper in your grocery aisle jar like this is great even if it’s not the spicy um Peppers so I do hope you give this a try I do hope you’ve enjoyed this video I hope you like my content if you do don’t be shy subscribe give it a thumbs up and be sure to check back again soon to see what other content I will have coming out