Baked sweet peppers with feta cheese

Baked sweet peppers with feta cheese

Category: Blanks

Ingredients
Sweet red pepper, fleshy (peeled)	5 kg (3 kg)
Brynza	0.5kg (0.3kg)
Vegetable oil	300 ml (175 ml)

Cooking method

• Cook, wash the bell peppers
• 
• Now the pepper must be baked in the oven or under the grill. The author of the recipe suggests baking a whole pepper first, and then peeling it of seeds and skin.
• But I hate peeling whole, baked peppers just because I have to pick all the seeds in that peppers. You have to wash them off under running water, but you don't want to wet such a pepper once again.
• Therefore, I took a different path, proven long ago. I always do this when I bake a lot of peppers for freezing.
• I cut all my peppers into 2 halves, took out all the seeds and only then put all my halves into 3 baking sheets, cut down
• 
• She baked in a gas oven and in a tabletop electric oven under the grill.
• It doesn't matter how you bake your pepper. Do whatever is convenient for you. The main thing is that it must be brought to a slightly black crust, even charred. Do not be afraid, the black skin will come off easily afterwards.
• 
• We take out the baked peppers from the oven and cover the baking sheet tightly with foil for 0.5 hours. I always cover with just the second baking sheet. The longer the pepper is steamed under a foil or baking sheet, the easier it will be to separate the transparent skin. It can stay with me longer, sometimes I leave it for the night.
• Now we need to get rid of, remove all the thin, transparent skin. At this stage, I double-check that there are no single seeds left.
• 
• Grind the peeled peppers through a meat grinder and add chopped feta cheese to this mass. I ground the feta cheese through a meat grinder, along with pepper.
• Punch the resulting mass with a blender until a more homogeneous mass and pour the rast. oil
• 
• Pour the resulting mass into sterilized 0.5 l jars
• 
• Move the jars to a pot of water, cover with sterilized lids and sterilize for 20 minutes from the moment of boiling
• 
• Roll up the cans and turn over to cool.
• p.s. It was not possible to issue the recipe correctly with a master class. It is very inconvenient to insert links into a template from a tablet.

The dish is designed for

5 cans of 0.5 l each with the amount of ingredients indicated in brackets

Note

I found this forgotten recipe in my old notebook. Many years ago I copied it with a thin culinary brochure, which I took from a friend to look at for a couple of hours. I looked through, rewrote some interesting recipes and forgot about them. And she decided to look through the notebook and came across these recipes.
The pepper recipe was interesting for its novelty, so I decided to try it.
Bryndza bought 0.3 kg, so I counted the ingredients for this weight of feta cheese. In parentheses, I indicated how much I took. From my number of ingredients, exactly 5 jars, with a volume of 0.5 liters, turned out. I didn't even have to try, so I just licked the spoon and bowl.
Delicious!
I don't know how I will use such a salad in winter, and can it be called a salad? Most likely it looks more like a sauce or puree. But I think to smear on bread, to pasta as a sauce, or for dumplings, dumplings there will be a delicious seasoning.

[nila]

nilaWhat an interesting recipe! I can imagine how delicious it is!

[Nikitosik]

Nikitosik, thanks for stopping by!
The taste was really unusual. I wonder very much what the taste will be in winter. After sterilization, after all, the cheese, according to the idea, should melt and additionally give its taste.But after sterilization, I did not dare to climb into the jar with a spoon, and I rolled it up without trying.

[Nelya]

I wonder very much what the taste will be in winter

Nelyaand we are interested

[Yulia]

Yulia, the taste is really interesting. The taste of sweet peppered pepper, feta cheese was practically not felt, only the aftertaste. It went well as a sauce for our rice, pasta. She also added it to meat dishes, and even spoonfuls to soups at the end of cooking.
By the way, I forgot about this recipe completely, I ought to cook it, but the jars are already over at home.

[Nelya]

Nelya, Thank you. Also already a canned crisis, and the pepper is leaving. But maybe I will also have time

Julia, we still have pepper, I still hang on the bushes. But already so many preparations have been made that it will definitely be enough for several winters. Bank crisis is an eternal problem in the fall. I made the other day Jam from chili peppers, so I put jars of mustard, horseradish into cups from the refrigerator, and freed them.

What a surprising combination of pepper and feta cheese must be.
Very interesting!
Nelechka, thanks!
I probably won't do much, but I will definitely try.

[Ritusya]

Ritusya, it is very interesting to hear your opinion, if you do, please unsubscribe

[Nelya]

Nelya, I am with a report and thank you
I scraped a kilo of red pepper from the shops and made it. In my opinion, the easiest recipe to recount. Of course, the prospect of becoming the owner of 1 half-liter can did not inspire me, so micro-cans were used

[Yulia]

Yulia, thanks for the report! I hope you like the pepper in this form. Here are just a little puzzled by your jars with twist lids. I did not dare to seal such lids. For me, it is still more reliable than a seaming cap, because after all, the composition here is cheese and pepper. My advice is to keep your jars in a cool place.