Perfect winter: Peppers stuffed with cheese



We all love peppers, and cheese even more, so why not combine these two foods into the best winter combination


5 kg of small hot peppers (usually take somborke)
2.5 kg of cheese (feta goes best, but others can)
3-4 l ulja


Wash the peppers and remove the middle (do not rinse the seeds completely, because it is better to leave a little to make the peppers hotter). Prepare the jars by washing and drying them thoroughly (the lids must be new).

While the peppers are drying, crumble the cheese with a fork so that it becomes smooth.

Fill the peppers with cheese and arrange in a jar. Finally, pour oil over them, so that it is full, to the top (part of the oil will absorb the peppers, so do not pour the oil on your finger from the top).

Put a cloth on the bottom of the sherpa and pour half the water, then let it boil and place the jars so that they do not touch, so that they do not burst. Also, it is crucial that water does not fall into the jar because the peppers will spoil. Let them “cook” for 15-20 minutes at 80 degrees.

Close the jar tightly and tuck it in with towels or blankets. The lid should fit in the middle, which is a sign that your peppers have pasteurized and the winter is ready after a week.

Source: Vesti online by

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