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Stuffed pepper cold appetizer

Stuffed Pepper Cold Appetizer

Foodies will love it — a simple recipe for delicious peppers! This one's a great addition to a holiday table. No matter how loaded the table gets, these stuffed peppers won't go unnoticed: a wonderful appetizer with an original presentation and an interesting flavor.

Fiesta

Recipe author

Composition / ingredients

Servings:

Bell peppers

Hard cheese

200

Eggs

Garlic

Mayonnaise

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 10 g

Fats 52 % 14 g

Carbohydrates 11 % 3 g

182 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

Step 1:

How do you make a stuffed pepper cold appetizer? Gather your ingredients.
Step 2:

Choose meaty, large peppers of roughly the same size — different colors are fine. Rinse them, carefully cut off the tops, and remove the stems and seeds.
Step 3:

Make the filling. Grate hard cheese on the coarse side of a box grater — a cheese with paprika flecks works nicely and looks festive with its red specks.
Step 4:

Put the grated cheese in a deep bowl and add the peeled, minced garlic, chopped herbs, and mayonnaise. Use full-fat mayonnaise (50% or 67%). At this point you can stir in a little softened butter to boost the flavor, plus some finely chopped bell pepper of a different color if you're using single-color peppers (such as the green ones in the photo).
Step 5:

Mix everything thoroughly. The filling is ready.
Step 6:

Hard-boil the eggs for 10 minutes, then put them in cold water to cool. Peel the cooled eggs.
Step 7:

Now the final step. Here's my trick for stuffing bell peppers: fill each pepper partway with the cheese mixture, nestle a whole hard-boiled egg inside, then carefully pack the rest of the cheese salad around it, pressing firmly so there are no gaps. Once all the peppers are stuffed, chill them in the fridge for 1-2 hours so the cheese mixture firms up.
Step 8:

Before serving, use a sharp knife to slice the peppers into rings about ½ inch thick and arrange them attractively on a platter, garnished with herbs. Now you know how to make a delicious cold appetizer.

Bell peppers stuffed with cheese and egg are a real centerpiece for a holiday table and a satisfying cold appetizer. And don't forget how good this vegetable is for you — bell pepper tops the charts for vitamin C. So you get a tasty, healthy, two-in-one appetizer that's also easy on the wallet. It's impossible to stop at one serving, so make plenty! Enjoy!
Mayonnaise is better homemade — tastier and better for you. There are some good homemade mayo recipes worth trying. You can also dress this with sour cream or plain yogurt instead of mayonnaise, on their own or mixed with mayo in whatever ratio you like, which cuts the calories.
How do you hard-boil eggs? To keep them from cracking, start them in cold water over low heat. Boil for 9 minutes after the water comes to a boil, then transfer to cold water to cool — the sudden temperature change makes them easier to peel.
For how to substitute one cheese for another in your dishes, see the guide.